Stir in beans, lime juice and 1/4 teaspoon salt and cook until hot, 2 to 4 minutes.
Remove from heat and mash with a potato masher until mostly smooth.
Refrigerate 1/2 cup of the mashed beans for another use (see Tips, below).
Cover the remaining beans to keep warm.
To prepare chicken & vegetables: Position rack in upper third of oven; preheat broiler to high.
Line a rimmed baking sheet with foil.
Transfer to the prepared baking sheet.
Broil, stirring twice, until the vegetables are charred, 8 to 12 minutes.
Meanwhile, place chicken between 2 large pieces of plastic wrap.
Pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/2-inch thickness.
Coat a large grill pan or skillet with cooking spray and heat over medium-high heat.
Reduce heat to medium and add half the chicken.
Repeat with the remaining chicken, reducing the heat if necessary.
Look for it with specialty spices in large supermarkets or Mexican grocers.
Turn leftovers into black bean tacos for lunch: Spread the 1/2 cup leftover beans on 2 corn tortillas.
Top each taco with 1/4 cup each chopped romaine lettuce and tomato, 1 Tbsp.
each shredded Cheddar cheese and tomato salsa and a squeeze of lime juice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
