Black Bean and Chicken Dish
My friend Trystyn once told me that this dish is sort of over-the-top nutritionally in some way, but I don’t know enough about nutritional stuff to understand why. I stole the concept from a place I used to frequent in Raleigh in the late 90s called the Rathskellar, which is no longer open. They used to have pretty unusual dishes, but the service was fairly mediocre. A former coworker of mine (who I think once worked there) used to tell me it was because ”the waitstaff are one step above street urchins,” which I thought was sort of amusing.
- 1 lb chicken breast tenders
- 2 16-oz cans of black beans, drained
- 2 large or 4 roma tomatoes
- 1/2 cup shredded cheddar cheese
- 1 8-oz container of sour cream
- 1 avocado (optional)
Drain the black beans cook in medium-sized saucepan on medium. Season chicken and cook in medium sized nonstick frying pan. Wash and cut tomatoes and avocado. Set aside. When chicken is done and beans are hot, spoon beans onto dinner plates, and top with the chicken, cheese, tomatoes, and avocado. Serve with sour cream on the side.
