Description
Delicious chicken and black bean tacos topped with cheese and fresh vegetables.
Ingredients
Scale
- 10 small corn tortillas
- 2 Tbsp avocado oil
- 2 cups shredded rotisserie chicken
- 15 oz canned black beans (drained and rinsed)
- 1 cup canned corn (drained)
- 1 cup chunky salsa
- 1 Tbsp taco seasoning
- 1 ½ cups shredded cheese
- ½ cup diced tomatoes
- optional toppings: shredded lettuce, sour cream, avocado, salsa, lime juice, cilantro
Instructions
- Preheat oven to 450°F. Arrange corn tortillas on a baking sheet and brush both sides with avocado oil. Bake 8–10 minutes, flipping halfway.
- In a large skillet, combine chicken, black beans, corn, chunky salsa, and taco seasoning. Heat for 4–5 minutes.
- Spoon ½ cup filling onto each tortilla.
- Sprinkle each with shredded cheese and bake for 2–3 minutes until melted.
- Add toppings like diced tomatoes, lettuce, or sour cream before serving.
Notes
- For extra flavor, add lime juice or cilantro as toppings.
- You can substitute chicken with beef or use a vegetarian alternative for a different twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg