When you meal plan, it becomes a lot easier to keep on track with you nutritional intake. Just remember being fit and healthy is as much about PLANNING as it is DOING.
1 Bunch coriander, stems and leaves separated
1 Can tomatoes
1 Jalapeno pepper, stem and seeds removed
1/2 reserved roast chicken (skin and bones removed), shredded.
Salt and freshly ground pepper
1 can black beans, rinsed and drained
4 corn tortillas
1/2 cup sour cream
1. Make the spicy sauce in a blender or food processor, puree the coriander stems with the tomatoes and jalapeno. Transfer the mixture to a medium saucepan and bring it to a boil over medium-high. Cook, stirring occasionally, until the sauce is thickened and reduced by half, 8 to 10 minutes.
2. Remove the sauce from the heat and stir in the chicken, season to taste, with salt and pepper. Heat the beans in a small frying pan on medium, stirring and smashing the beans with the back, of a large spoon, until they’re slightly thickened, three to four minutes. Season the beans with salt and pepper.
3. In a dry frying pan, heat the tortillas until warm and pliable. Assemble the tacos with he chicken, beans , sour cream and coriander leaves.