Chipotle Chicken Thighs with Black Beans and Cauliflower Tacos

This recipe combines succulent chipotle-marinated chicken thighs with roasted cauliflower and hearty black beans, all wrapped in warm tortillas. The smoky heat from the chipotle peppers complements the savory chicken and the earthiness of the black beans, while the cauliflower adds a delightful texture. Perfect for a weeknight dinner, this dish is both satisfying and packed with flavor, meeting various dietary preferences.

Ingredients:

• 4 chicken thighs, boneless and skinless
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 small head of cauliflower, cut into florets
• 1 can black beans, drained and rinsed
• 8 small tortillas (corn or flour)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a bowl, mix the minced chipotle peppers, olive oil, garlic powder, cumin, salt, and pepper to create a marinade.
3. Add the chicken thighs to the marinade, coating them well. Let them marinate for at least 30 minutes.
4. Spread the cauliflower florets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes until golden and tender.
5. While the cauliflower is roasting, heat a skillet over medium-high heat. Cook the marinated chicken thighs for about 6-7 minutes per side, or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing.
6. In a small saucepan, heat the black beans over low heat until warmed through.
7. To assemble the tacos, warm the tortillas in a dry skillet or microwave. Layer the sliced chicken, roasted cauliflower, and black beans on each tortilla.
8. Garnish with fresh cilantro and serve with lime wedges on the side.