Roasted Garlic, Spinach, Black Bean and Chicken Tacos

To roast the garlic, preheat oven to 350°F. Cut the very tops off from the head of garlic. Place garlic in a foil pouch or small baking dish. Add oil and sprinkle with salt and pepper; toss to coat. Cover tightly with aluminum foil. Bake until garlic skins are golden brown and cloves are tender, about 55 minutes. Cool. Squeeze garlic cloves from skins. Mash with a spoon and add a couple teaspoons of water to make a spreadable paste.

For the black beans, you can use your own recipe from scratch, canned, or half/half recipe. I use canned black beans, drained and rinsed. Chop 1/2 onion and saute in 1 tablespoon bacon drippings until translucent. Add beans from strainer. Fill a pot with broth or water. Add some chopped cilantro and cumin. Cook until broth is thickened, about 20 minutes.

Slice 1/4-inch slices of chicken breast and lay flat on a tray. Sprinkle with salt and pepper and sqeeze juice from one lime. Marinate for 20 minutes. Grill until just done and no longer pink. Take meat off the grill and immediately wrap tightly with plastic wrap. Allow to rest. Right before assembly, slice into strips.

Prepare the guacamole by cutting up 4 avocados and placing them in a bowl. Add salt, pepper, lime juice to taste, then add a tablespoon of salsa. Mash the ingredients together.

Wash half a bag of spinach. Chiffonade the leaves into ribbons. Place in a bowl.

At assembly time, place tortillas in a foil pouch and place in the oven or toaster oven to warm for about 5 minutes. You can also heat them in the microwave wrapped in a paper towel.

Spread each tortilla with a thin layer of the roasted garlic spread. Drain the juice off a heaping spoonful of black beans and add. Then add the spinach, chicken, guacamole, cheese and a dollop of “green stuff” (see note below).

I don’t think these need salsa, which might compete with the guacamole or green stuff.

These can also be made into burritos. YUM. Enjoy.

Note: “Green stuff” recipe is posted separately.