Tacos, Enchiladas, Tamales, Tostadas



Chicken Sausage and Black Bean Tacos | Print |
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Serves 3 to 4

 

  • 1-2 tablespoons vegetable oil
  • 1 small onion, diced
  • 4 to 5 links (about 12 ounces total) chicken sausages, pre-cooked, sliced
  • 1 can (14 ounces) black beans, drained
  • 1 pouch (8 ounces) Frontera New Mexico Taco Skillet Sauce
  • 2 cups arugula
  • Corn tortillas, warmed, for serving
  • Monteray Jack cheese, shredded, for serving

 

  1. Heat 1 to 2 tablespoons oil in large nonstick skillet. Cook onion over medium-high heat until softened, about 5 minutes. 
  2. Turn off the heat and toss in greens. Stir until arugula is nicely coated with sauce and slightly wilted.
  3. Serve in warmed tortillas with shredded cheese. Enjoy!