Chicken and Bean Tacos
Flavorful chicken breast combined with seasoned black beans, fresh lettuce, and tomatoes, all nestled in soft flour tortillas for a delightful and quick taco night.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $3.87/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- quick
- savory
- kid-friendly
- budget-friendly
- comfort food
Ingredients
- 0.5 pound chicken breast (boneless, skinless, thinly sliced)
- 1 tablespoon olive oil
- 0.5 teaspoon chili powder
- 0.25 teaspoon ground cumin
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 6 flour tortillas (small)
- 1 can black beans (15 ounce, rinsed and drained)
- 0.25 cup cheddar cheese (shredded)
- 0.5 cup shredded lettuce (shredded)
- 0.5 Roma tomato (medium, diced)
- 2 tablespoon sour cream (for serving)
Instructions
- Season the thinly sliced chicken breast with chili powder, ground cumin, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove chicken from skillet and set aside.
- Warm the flour tortillas according to package directions, either in a dry skillet, microwave, or oven.
- While tortillas warm, combine the rinsed black beans with the cooked chicken. You can warm them briefly together in the skillet if desired, for 2-3 minutes.
- To assemble, spoon the chicken and bean mixture into the warm tortillas. Top with shredded cheddar cheese, shredded lettuce, diced Roma tomato, and a dollop of sour cream if desired.
Notes
You can prep the chicken and vegetables ahead of time to make assembly even quicker.
Nutrition (per serving)
- Calories: 615
- Protein: 45.4 g
- Carbohydrates: 65.5 g
- Fat: 20.3 g
- Fiber: 12.1 g
- Sodium: 1285 mg
- Saturated Fat: 6.9 g
- Sugar: 5.4 g
- Cholesterol: 120 mg