Black Bean and Chicken Tacos
Elevate your taco night with these irresistible Black Bean and Chicken Tacos—a flavorful, protein-packed meal that's ready in just 30 minutes! Juicy, spiced chicken breast is cooked to perfection and paired with a hearty black bean and corn mixture for a delicious blend of textures and southwestern-inspired flavors. Served on warm flour or corn tortillas and topped with creamy avocado slices, fresh cilantro, and a squeeze of lime, these tacos offer a vibrant, customizable dining experience. Whether you add shredded cheese, sour cream, or a kick of hot sauce, this easy recipe is perfect for weeknight dinners or casual gatherings. Get ready to savor a quick and healthy meal that’s as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 1 cup Black beans, canned (rinsed and drained)
- 0.5 cup Corn kernels, fresh or frozen
- 8 pieces Small flour or corn tortillas
- 1 piece Avocado, sliced
- 2 tablespoons Cilantro, chopped
- 4 pieces Lime wedges
- Optional toppings: shredded cheese, sour cream, or hot sauce
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Season the chicken breasts with ground cumin, chili powder, smoked paprika, and salt. Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the chicken is fully cooked and juices run clear. Remove the chicken from the skillet and set it aside to rest for 5 minutes.
Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Add the black beans and corn kernels to the skillet. Stir well to combine, and cook for 3-4 minutes until warmed through. Remove from heat.
Slice the rested chicken breasts into thin strips or shred them using two forks.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or wrap them in aluminum foil and heat them in the oven at 350°F (175°C) for 10 minutes.
Assemble the tacos by dividing the chicken strips, black bean and corn mixture, and avocado slices evenly among the tortillas.
Garnish with chopped cilantro and a squeeze of fresh lime juice. Add optional toppings like shredded cheese, sour cream, or hot sauce, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 8.7 g | ||
| Protein | 147.7 g | 295% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 563 mg | 43% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
