1 can pinto bean -or whatever beans you like
Grapeseed oil -I like to use this because it's better for you but any oil you like is fine.
Butter
Lawry's Seasoned Salt Seasoning
Dried cilantro
Gluten free taco seasoning mix -I buy the big one from Costco so I can use whatever amount I like.
Dried minced onion
1 - 2 teaspoon Gluten free soy sauce
Ortega Yellow Corn GF
Sliced onion
Sliced green bell pepper
Shredded cheese
Sour cream
Fresh cilantro
Lettuce and Tomato
1 If using hard shell tacos turn oven on to 350 degrees.
2 Turn stove on medium heat. Coat a skillet pan with oil and put frozen chicken tenders in. Sprinkle with Lawry's season salt, dried cilantro, taco seasoning mix, dried minced onion. I didn't measure I just sprinkled across all chicken. Put about 1 to 2 teaspoons of soy sauce in. Stir everything together put lid on and cook 10 - 15 minutes until chicken is done, turn occasionally.
3 When cooked shred chicken with two forks and add rinsed pinto beans. Press down on beans with fork to smash them. Stir meat. Set on low to keep warm. You can add water, tomatoes or salsa if too dry.
4 In a saute pan, coat bottom of pan with oil and a little butter around a like teaspoon.
5 Put sliced green pepper and onion in and cook until tender.
6 Put taco shells on cookie sheet and cook for 3 - 4 minutes.
To assemble tacos: Put sour cream in first at bottom to make it spread easier, then meat, onion pepper mixture, lettuce, cilantro, cheese and tomato.
Yum.
