Chicken and Bean Tacos
Transform your weeknight dinners with these vibrant and flavorful Chicken and Bean Tacos, a quick and easy recipe that's perfect for busy families or casual gatherings. Tender, seasoned chicken breasts are pan-seared to perfection, paired with spiced black beans, and nestled in warm tortillas. Each taco bursts with layers of texture and flavor, thanks to fresh toppings like shredded lettuce, juicy tomatoes, creamy sour cream, and a sprinkle of zesty cilantro. Ready in just 35 minutes, this recipe is a delicious fusion of simplicity and bold Tex-Mex flavors, offering customizable options that everyone will love. Serve these tacos with lime wedges for a refreshing squeeze of citrus, and bring restaurant-quality taste right to your kitchen!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 cup black beans (canned, drained and rinsed)
- 8 pieces small corn or flour tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 2 tablespoons fresh cilantro (optional, chopped)
- 1 piece lime (cut into wedges)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Rub the chicken breasts with 1 tablespoon of taco seasoning, salt, and black pepper.
Place the chicken breasts in the skillet and cook for 5-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from skillet and let rest for 5 minutes.
In the same skillet, add the remaining 1 tablespoon of olive oil and the black beans. Stir in 1 tablespoon of taco seasoning and cook for 2-3 minutes until heated through. Remove from heat.
Shred the rested chicken using two forks and set aside.
Warm the tortillas in a dry skillet or microwave for a few seconds.
Assemble each taco by layering shredded chicken, black beans, shredded lettuce, diced tomatoes, and shredded cheddar cheese inside the tortilla.
Top with a dollop of sour cream and sprinkle with fresh cilantro, if using.
Serve with lime wedges on the side for an extra zesty flavor.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 645 mg | 14% | |
*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.
