Ingredients:

1 (14 1/2 ounce) can black beans, drained
4 boneless skinless chicken breasts
1 (14 1/2 ounce) can corn, drained
32 ounces salsa (I use 2- 16 oz. jars)
flour tortilla
sour cream
guacamole
cheese
salsa
lettuce
tomato

Preparation:

Place first four ingredients in crock pot. Cook on low 6-8 hours. 30-60 minutes prior to serving, remove chicken, shred and return to crock pot. To serve, use chicken mixture as filling inside tortillas. Add desired condiments.

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Ingredients:

1/2 teaspoon ground cumin
4 teaspoons tomato paste
2 cups cooked drained black beans
3 tablespoons water
2 cloves garlic, minced
2 teaspoons lime juice
2 green onions, chopped
1/2 teaspoon salt (to taste)
1/8 teaspoon cayenne pepper (to taste)
2 tablespoons mild green chilies, chopped

Preparation:

Process all ingredients except green onions and chilies in a blender or food processor until smooth. Stir in green onions and chilies and place in a serving bowl.

Ingredients:
2 (15 ounce) cans black beans (undrained)
1 lb ground beef
1 cup chunky salsa
2 (8 ounce) cans tomato sauce
1 teaspoon chili seasoning mix

Preparation:

Brown the meat until thoroughly cooked; drain off the excess fat. Drain one can of black beans, mash them and add them to the meat. Add the other can of beans (without draining), the salsa, tomato sauce and chili seasoning mix. Simmer for about 10 minutes.

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