BBQ Chicken & Black Bean Tacos
5
Servings
Servings
15m PT15M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #26075
May 13, 2017
"This is out of the June 2017 Cooking Light magazine. It says it's kid friendly but the whole family will enjoy it."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (301.9 g)
- Calories 394.8
- Total Fat - 5.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 164.1 mg
- Sodium - 478.1 mg
- Total Carbohydrate - 63.9 g
- Dietary Fiber - 10.1 g
- Sugars - 9.6 g
- Protein - 25 g
- Calcium - 129.4 mg
- Iron - 4.4 mg
- Vitamin C - 44.4 mg
- Thiamin - 0.4 mg
Step 1
Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in corn and black beans; cook until warmed through, 2 to 3 minutes. Set aside.
Step 2
Place shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at HIGH 1 minute or until warmed through.
Step 3
Warm tortillas according to package directions. Place 3 tablespoons chicken mixture in center of each tortilla. Top each tortilla with 3 tablespoons bell pepper mixture.
Step 4
Place yogurt, cilantro, lime juice, and salt in a small bowl. whisk to combine. Dollop each taco with abut 1 tablespoon yogurt mixture. Sprinkle tacos with cilantro.
Tips & Variations
No special items needed.
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