5. Grill the chicken from each side.

6. Serve with chimichurri sauce and salsa.

4.8 Spicy Black Beans and Yellow Rice

Ingredients

For Beans

4 finely minced garlic cloves

3 tbsp. olive oil
1 small white onion
3 cups black beans, cooked
1 jalapeno, minced
1 tsp. of chili powder
2 1/2 cups vegetable stock
1/2 tsp. cumin powder
1/2 bell pepper, red

For Rice

1/2 tsp. turmeric

1 cup of rice
1/2 tsp. grated ginger
Salt, to taste
1/4 tsp. coriander

Instructions

1. In a pot, heat olive oil, garlic cloves, and jalapeño pepper on low heat.
2. Then add chili powder, beans, 1/2 cup of stock, cumin, and cook for
25-35 minutes. In the end, add bell pepper and salt.
3. Add garlic cloves in the remaining olive oil
4. and heat them. Pour the remaining stock, bring it to boil. Add rice,
reduce the heat, and cook for almost 15-20 minutes.
 5. When rice is cooked, add spices.
6. Arrange black beans and rice on a serving platter.

4.9 Chicken Tostadas

Ingredients

3 tomatoes, diced
8 tostada shells or corn tortillas
4 avocados, diced
1/4 cup finely chopped cilantro
3 tbsp. finely chopped red onion
1 tsp. cumin
3/4 tsp. salt
1 tsp. of chili powder
Lime juice
3 cups chicken, shredded
15 ounces can drained and rinsed black beans
1/2 cup Cotija or feta cheese

Instructions

1. For making tostada shells, arrange tortillas in a baking sheet, ad make

a single layer. Bake each side at 4000 for around 6 minutes.
2. Meanwhile, make guacamole salsa by mixing avocado, tomato, red
onion, cumin, cilantro, chili powder, lime juice, and salt.
3. For assembly, put guacamole salsa, chicken, beans, and cheese on
each shell.
4.10 Chicken, Cheese, and Chili Quesadillas

Ingredients

For Quesadillas:

6 ounces Colby, Monterey, Cheddar, or Jack cheese

12 corn tortillas
1 tbsp. jalapenos
4 tbsp. butter
1 cup chicken, cooked

For Salsa and Topping:

1/4 red onion

2 tomatoes
2-3 tbsp. cilantro
Kosher salt
Hot sauce, to taste
1 avocado, sliced

Instructions

1. Put tortillas on a surface, and equally divide the jalapenos, cheese,

and the chicken.
2. Put remaining tortillas on the top and seal them gently.
3. Melt butter in a skillet. Fry both sides of quesadilla carefully. Make
sure it does not burn. Add more butter if required.
4. In the meantime, prepare the salsa.
5. Take tomatoes, and cut them into halves. Peel off their skin. Then add
onion, cilantro, salt, and hot sauce to taste.
6. Then, cut the quesadillas into 4 pieces.
7. Serve with avocado and salsa.

4.11 Refried Beans