My sister and my bff are both very good at getting me at April fools. I warned them that at some point we will be out of isolation distance and I will punch them. I am hoping that deflects any misguided pranks this year

OK - you guys now have me thinking about eggs with black beans and salsa! (you and JB both!). Might have to make this for breakfast sometime this week...

I really hoarded cans of black beans because they are one of the few canned beans that I know how to cook with...So now I am forcing myself to use them every day!

I've gotten hooked on this IP recipe I found in the NY Times cooking section - it's this chipotle chicken taco recipe that has black beans in it, too. I'm pretty sure it's going to become a regular around here - so I should probably load up on black beans the next time I'm at the store!

recipe please!

here you go. One of the commenters mentioned that you're supposed to add at least a cup of liquid to an otherwise "dry" recipe when cooking it in an IP. They are correct! They added a cup of chicken broth to it, so I did the same (although given the spices, even a cup of water would work). But if you add the liquid (and you probably should), it'll take more than the stated 2-3 minutes to reduce the sauce at the end. I think it took more like 10 minutes for me. (forgive the font on this note - I can't figure out how to "correct" it)

I've made this twice now - we love it. Easy-peasy and really good. You can either put some in one of those small corn tortillas to make a taco - or just heap it on a plate and eat it plain. Yum!

Pressure Cooker Chipotle-Honey Chicken Tacos

SARAH DIGREGORIO

• YIELD4 servings
• TIME35 minutes

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Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos in about 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to create a glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, use only one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutely necessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken. (Get the slow cooker version of this recipe here.)

Mexican, Poultry, Tacos, Black Bean, Chicken, Chipotle, Honey, Dinner, Weekday, Main Course Mark as Cooked 778 ratings

INGREDIENTS

• 1 ½ pounds boneless, skinless chicken thighs
• 1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
• 3 tablespoons honey
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, plus additional as needed
• ½ teaspoon ground cumin
• 1 (15-ounce) can black beans, rinsed and drained
• 1 lime, juiced
• Warmed tortillas, for serving
• Pickled onion, for serving (see Tip)
• Sliced or cubed avocado, for serving

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• Nutritional Information

PREPARATION

1. Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
2. Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you?d like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
3. Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

Tip

• To make quick-pickled onions, thinly slice a red onion and put the slices in a lidded heat-proof container. Bring about 1 1/2 cups cider or white vinegar to a boil. Add about 3 heaping spoonfuls of sugar and a big pinch of salt and whisk to dissolve. (You can also add a pinch of red-pepper flakes, a bay leaf or some dried oregano, if you like.) Pour the hot vinegar over the onions and let them cool. They?re ready to use right away, or can be stored in the refrigerator for up to 2 weeks.

this recipe looks ahmazing. im definitely making these

Sounds great but I don't have the canned Chipotles and I have no intention of going to the store for at least 2 more weeks if I can avoid it!

I bet you could get those from prime pantry.

Good morning JB and other menu friends! Supposed to be a dry day here in Hot Springs, Arkansas. Work today will be water sealing the swings we made a year and a half ago and painting a wall to start off. Hubby blocked off a door they no longer use,which left a section to be painted. After it was done the rest of the wall looked so bad that I've scraped it and will paint it too today. They keep adding to the list and now I have some seeds to start too for their garden. We're happy to help and would rather be hunkered down here than at home right now. Probably be here another week maybe or til hubby gets ready to move on. Accountability was spot on food and stepwise yesterday and weight is 120.4 today. QOTD our mailman who always smiled and waved. Here's the food plan B 1/2c steel cut oats with protein and peanut butter L 4 oz crab salad D 4 oz baked fish. I'll be staying far away from the snacks and drinking more water too. Not enough fluids yesterday. Have a wonderful day full of smart choices everyone!