1 can crushed tomatoes
1 can black beans
1 med. red onion - finely chopped
1 clove garlic- finely chopped
chicken - I had thigh and breast piece left
1 tspoon cumin seeds
1 tspoon oregano
1 dry red chilli
1 tspoon chili powder
1/2 tspoon coriander powder
1 1/2 green pepper - finely chopped
2 tbspoon chopped cilantro
2 tbspoon shredded cheese
1 tbspoon + 1 tspoon oil
Salt to taste
Heat the rest of the oil and temper it with cumin seeds, oregano and red chilli. Saute garlic and onions, till the onions starts turning brown. Then add the green peppers and carrots and saute for a couple of minutes. Add the tomatoes and let it cook together for 4-5 minutes.
Add chili powder, coriander powder, black beans and chicken and cook till it all mixes well together. Once it is all cooked, add the cheese and cilantro. Serve warm with tortillas.
This is my entry to Weekend Herb Blogging started by Kalyn of Kalyn's Kitchen and is being hosted by Laurie at Mediterranean Cooking in Alaska.