Monday, March 10, 2014

Chicken and Spinach Tacos with Creamy White Bean Mash

Since I'm the one who does the grocery shopping and cooking for my family, I'm the one who plans our meals. As a result, I'm the one who usually chooses what we eat. Every once in a while the guys in my life will make a request (Will's is always spaghetti, Andrew's is always pork and asparagus stir fry, and Joe's is always bacon cheeseburger meatloaf), but for the most part, I make the choices.

My choices aren't always met with complete agreement, either. When I told Joe about this particular meal, he definitely gave me the side-eye. The boys looked at it skeptically when they saw their plates, too. But, happily, all three of them loved these tacos once they took their first bite. That's usually the case. You'd think by now they'd have a little more trust in me!

When it comes to mashing, I see no reason why black beans should have all the fun. White beans, with their naturally creamy texture, are perfect for making a mash that is flavorful, velvety, and delicious. With the protein in the beans, the lean chicken, and vitamin-rich spinach, this meal is healthy as well as delicious. These tacos are a tasty and very quick light meal!

Chicken and Spinach Tacos with Creamy White Bean Mash
inspired by Cooking Light

1 can cannellini beans, rinsed and drained
1 small onion, finely diced
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons sour cream
Juice of 1 lime
1 pound boneless skinless chicken breasts, diced into 1-inch pieces
3 cups baby spinach leaves, thinly sliced into ribbons
3 tablespoons taco seasoning
2/3 cup water

Warmed flour tortillas
Crumbled queso fresco cheese

1. Heat some vegetable oil in a small skillet over medium heat. Add the onion and cook until softened and translucent. Add garlic and salt and pepper and cook for 30 seconds. Using a potato masher, mash the beans. Stir in the sour cream and heat through. Remove from the heat and stir in the lime juice.

2. Heat some vegetable oil in a medium skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through. Add the spinach, taco seasoning, and water and stir to combine. Reduce heat to medium low and simmer while the spinach wilts. 

3. To serve, spread some of the white bean mash on the bottom of a flour tortilla. Top with the chicken mixture, queso fresco, and salsa, if desired.

1 comment:

Allison said...

Delicious! I might change up the seasoning on the chicken next time but otherwise it was a big hit!