1. In a large freezer bag combine and mix well: chicken, broth, and taco seasoning. 2. Seal the bag. 3. In a large freezer bag combine: black beans, red onion, chili powder and cumin. 4. Seal the bag. 5. In a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. Seal the bag. 6. Print recipe, insert 3 bags (and recipe) into a large freezer bag. To that bag you have the option of adding the tortillas at this time. I do, so I have everything on hand. Seal the bag. 7. To cook: 8. Thaw completely. 9. Place chicken, taco seasoning, and chicken broth, into a slow cooker and cook till tender and easy to shred, about 5-7 hours on low. 10. Shred the chicken meat. 11. Heat a large skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes. 12. Toss bean mixture with chopped cilantro, lime juice and salt to taste. Serve shredded chicken and beans on warmed tortillas; garnish with salsa. ---------------------------------------------------------------------------
Nutrition
Ingredients
