Sophie’s Chicken Tacos With Corn Salsa

A crunchy, messy dinner full of meat, beans, and puréed vegetables.  Enjoy.

1 Crunchy Hard Taco Shell

1 Cup Refrigerated Grilled Chicken, Cut Into Bite-Size Pieces

1 slice Sharp Cheddar Cheese

1 can Pinto Beans, Drained

1/2 Onion, Peeled And Thinly Sliced

4 Garlic Cloves, Peeled And Smashed, Divided Use

1 tsp Lemon Juice or White Balsamic Vinegar

Salt and Pepper, to taste

Italian Seasoning, to taste

Olive Oil

1/2 Cup Yellow Sweet Corn, Washed And Sliced

1/4 Red Onion, Peeled And Thinly Sliced

1 Red Sweet Pepper, Washed, Seeded, And Sliced

a few spoonfuls Diced Tomatoes With The Juice

Lime Juice

Granulated Sugar, to taste

Fresh Cilantro Leaves, Washed

For the pinto bean dip:

1. In a food processor, grind together pinto beans, thinly sliced onion, 2 cloves of smashed garlic, lemon juice, salt and pepper, and Italian seasoning, and with the machine running, slowly stream in olive oil until it becomes a smooth sauce.

For the original tacos:

1. Spread the pinto bean dip on the bottom of the taco shell, and warm in the microwave for 10 seconds.

2. Remove from microwave, sprinkle on chicken. Break up cheese, put it on top, and put in the microwave again to let it melt.

3. Remove from microwave, and set aside.

For the corn salsa:

1. In a food processor, pulse corn, thinly sliced red onion, remaining smashed garlic, pepper, diced tomatoes, lime juice, granulated sugar, salt and pepper, and fresh cilantro leaves until it has reached your desired consistency.

For the finished tacos:

1. Spread on corn salsa, and enjoy.

Yields: 1 chicken taco with corn salsa

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