Chipotle Ranch Chicken Tacos

• 1/2 Tablespoons Canola Oil
• 2 Boneless, Skinless Chicken Breasts, Cubed
• 1 teaspoon Chipotle Powder
• 1 Tablespoon Ranch Dip Mix
• 1 can Black Beans, Rinsed And Drained (15 Oz Can)
• 12 whole Flour Tortillas, Taco Size
• 8 ounces, weight Shredded Mexican Cheese

1. Heat canola oil in a pan over medium-high heat.
2. Sprinkle chicken with chipotle powder and ranch mix.
3. Add to pan.
4. Cook until chicken is browned on all sides and completely cooked through.
5. You could also do this on a grill, but if you do leave chicken whole, grill for about 5 minutes per side (more if the chicken is really thick) and chop it afterward.
6. Add beans into the pan with the chicken and cook for about 1 minute, just to heat them up a bit.
7. Place cooked chicken and beans in tortillas and sprinkle with cheese.
8. I put mine in the panini press to heat the tortilla and melt the cheese, but its fine either way.
9. This should make enough for about 6-8 people.

canola oil, chicken breasts, chipotle powder, mix, black beans, flour tortillas, mexican cheese

Taken from tastykitchen.com/recipes/main-courses/chipotle-ranch-chicken-tacos/ (may not work)