🥘 Ingredients
- olive oil 2 tps
- diced leek 1 small
- garlic 1 cloves
- zucchini 1 small
- grated carrot ½ cup
- cubed chicken 1 large
- diced green chiles 1 can
- salt
- black pepper
- cumin ½ tsp
- black beans 15 oz
- red enchilada sauce 12 oz
- corn tortillas 4
- grated cheddar cheese 1 ½ cups
- rice
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1Heat olive oil over medium heat in large skillet. Sauté diced leek , garlic , zucchini and grated carrot until they start to become tender, 5 minutes. Stir in cubed chicken and cook 3 minutes or until cooked thoroughly. Stir in diced green chiles , salt , black pepper , cumin , black beans and red enchilada sauce . Bring to quick boil then reduce to low. Stir in pieces of corn tortillas and grated cheddar cheese . Serve over rice and top with anything your little heart desires.