Ingredients
Sautéed Black Beans
Radish-Tomato Salad
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Directions
Sautéed Black Beans
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Heat oil in a sauté pan over
medium-high heat. Add bell pepper and onion; cook until tender, about 5 minutes, stirring occasionally. Add garlic; cook until fragrant, about 1 minute, stirring occasionally. Stir in beans, stock, vinegar, sugar, salt and black pepper; heat to a simmer. Reduce heat to low; cook until slightly thickened, about 15 minutes. Cool. Makes about 4 cups
Radish-Tomato Salad:
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Toss all ingredients in a bowl.
Makes about 3 cups.
To Serve
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Deep-fry a portion of Crispy Milanese Chicken Breast at 350°F until golden brown and internal temperature reaches 165°F, about 5 minutes; sprinkle with a portion of chile powder.
Serve Crispy Milanese Chicken Breast over sautéed black beans topped with a portion of each radish-tomato salad, queso fresco and Tajín® seasoning; finish with a portion of cabbage and tortillas
Ingredient availability varies by location*
