Ingredients:
- 2 chicken breasts, cubed
- 2 tablespoons oil
- 1 medium tomatillo, chopped
- 1 medium sweet onion, chopped
- 1 /2 a 15 ounces can fire roasted diced tomatoes with its liquid
- 1/2 a 15 ounces can black or pinto beans, drained, rinsed
- 2 cloves garlic, minced
- 1/2 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- Salt to taste
- 1 chipotle chili in adobo sauce
- 2 ounces cheese, grated
- 4 flour tortillas
- 2 teaspoons cayenne pepper sauce
Method:
- Set Sauté option and add oil. When oil is heated, add onions and sauté until translucent.
- Add garlic and sauté until fragrant. Add tomatillo, cumin and oregano and cook for a couple of minutes. Add tomatoes, water, chipotle chili and cayenne pepper sauce.
- Blend with an immersion blender. Add chicken and stir until the chicken is well coated with the mixture.
- Close lid. Set Manual option and timer for 4 minutes.
- When done, Quick release excess pressure after 3 minutes.
- Set Sauté option and simmer until almost dry.
- Mash the bean lightly.
- Place tortillas on your work area. Place chicken mixture in the center. Place beans. Sprinkle cheese and roll. Serve with a dip of your choice.