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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For tomatillo salsa, heat medium pan over medium heat until hot. Place tomatillos, cut side down, onion slices, garlic and jalapeno pepper in pan. Roast 5-7 minutes or until edges are blackened, turning once. Remove from heat, cool slightly and peel garlic. Finely chop veggies, garlic and cilantro. | 2. In small bowl, combine veggies, lime juice and salt. Mix well and set aside. | 3. For chicken, season with chile powder and salt. Using same pan, over medium high heat until hot, spray with veggie oil. Add chicken, cook 8-10 minutes or until no longer pink, turning once. Remove chicken to cutting board and tent with aluminum foil for 5 minutes. Slice into strips. | 4. For beans, add all but 2 tablespoons of salsa and black beans to same pan, cook about 2 minutes or until heated through. Spoon bean mixture onto serving plates, top with chicke nand reserved salsa. Garnish with whole cilantro leaves and serve with tortillas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	1/2	lb	cut	72.5749	13.2449	2.1772	2.3133
onion	2	slices		30.4	7.0984	0.836	0.076
garlic clove	4			-	-	-	-
jalapeno pepper	1		seeded	1.6312	0.3656	0.0512	0.0208
cilantro	2	tablespoons		0.46	0.0734	0.0426	0.0104
lime juice	2	teaspoons		2.5208	0.8490000000000001	0.0423	0.0071
salt	1/4	teaspoon		-	-	-	-
chicken breast half	2	boneless	skinless boneless	-	-	-	-
ancho chile powder	1/2	teaspoon	dried	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
black bean	15	ounces	drained rinsed	1450.0765	265.1812	91.8524	6.0384
corn tortilla				-	-	-	-
cilantro				0.46	0.0734	0.0426	0.0104

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.