Tacodillas

A cross between tacos and quesadillas, I thought Tacodillas was fitting... and cute.

The fat in this recipe is negligible because the tortillas are browned with just a spritz of oil, so you can "have your tacodillas and eat them too".

Ingredients

1 TBLSP Avocado oil

8 ounces Ground chicken breast

1/2 Onion, diced

1 Green pepper, diced

1 clove Garlic, minced

1 15 oz can Black beans

1 tsp Smoked Paprika

1 tsp Mexican Oregano

1/2 tsp Cumin

1/2 tsp Chili powder

1/4 Cayenne

1 & 1/2 tsp Salt

1 grinding of fresh pepper

1/3 cup Tomato paste

1/2 cup Water

12 Taco sized tortillas

Directions

Heat a cast iron pan over medium heat.

Add the ground chicken, onion, pepper and garlic and cook until the chicken is cooked through and the vegetables are soft, stirring occasionally.

Stir in the seasonings and cook for another minute.

Stir in the tomato sauce and water and cook for a few minutes longer. The water should have all evaporated.

Transfer the mixture into a bowl. 

Clean out the pan and put back onto the stove.

Spoon the filling onto half of each tortilla and fold over.

Set the heat to medium again and spray the cast iron with a spritz of oil.

You should be able to fit at least 4 folded tortillas at a time.

Brown both side and repeat until all 12 are crispy and golden brown.

Serve with fat free sour cream, salsa, guacamole or whatever your heart desires (within Swank guidelines of course! 😊)

4 Servings 

3 grams unsaturated fat and .5 sat fat per serving