BBQ Chicken & Black Bean Tacos

Prep Time
Cook Time
Ready In

"This is out of the June 2017 Cooking Light magazine. It says it's kid friendly but the whole family will enjoy it."

Original is 5 servings


  • 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 by Step Method

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.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the rotisserie chicken, make sure to get skinless and boneless cooked chicken breast.
  • When choosing the barbecue sauce, pick a flavor that you and your family will enjoy.

  • For the olive oil, substitute avocado oil. Avocado oil has a high smoke point, making it better for cooking in high heat. It also contains more unsaturated fat and fewer saturated fat than olive oil, making it a healthier choice.
  • For the corn tortillas, substitute whole wheat tortillas. Whole wheat tortillas are higher in fiber and other nutrients than corn tortillas, making them a more nutritionally dense option.

Vegetarian Variation Replace the rotisserie chicken with 12 ounces of firm tofu, drained and cubed. Heat the tofu in the skillet with the bell pepper and corn, stirring until the tofu is lightly browned and warmed through.

Cilantro-Lime Rice: This flavorful side dish is the perfect accompaniment to the BBQ Chicken & Black Bean Tacos. The combination of cilantro and lime in the rice adds a freshness that complements the smoky flavor of the tacos.

Grilled Corn Salad: This fresh and flavorful salad is the perfect complement to the BBQ Chicken & Black Bean Tacos. The sweetness of the corn pairs nicely with the smoky flavor of the tacos, and the combination of herbs and spices add a delicious depth of flavor.


Q: What is the best type of tortilla to use for these tacos?

A: Corn tortillas are the best type of tortilla to use for these tacos. They are the traditional choice and provide a great flavor.

Q: How do I make the tacos spicier?

A: You can add more spices to the meat mixture, such as cumin, chili powder, and paprika. You can also add some chopped jalapenos or hot sauce to the tacos for an extra kick.

4 Reviews


Love the ease of these tacos. What’s even better is that the flavor is right on! Who would have thought the BBQ sauce would go well here, but it does! Used homemade corn tortillas which added that earthy corn goodness and used crema instead of yogurt because that’s what I had on hand. Great tacos, Teresa and Thanks so much! Made it for FYC and Billboard Tags.


review by:
(28 Feb 2021)


Everyone loved these tacos tonight. The chicken was so easy. The variety of other ingredients really added to the flavor. Definitely a repeat at our house.


review by:
(20 Feb 2020)


Easily worth more stars - I tweaked to make the WW points lower: used fat free greek yogurt and 1/4 cup of BBQ sauce. 6 points/serving! And it was delicious!


review by:
(13 Mar 2019)

Daily Inspiration

I would have never thought about bbq sauce on a chicken taco, but it really works well. I had a mixture of black beans/corn/red bell peppers left over from another dish I made so they worked perfectly in these tacos. I mixed chopped cilantro into the mixture after it was heated and used the sour cream and lime juice separately as a topping. We especially enjoyed using corn tortillas vs. flour. Definitely a repeat at our house. : )


(7 Mar 2018)

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Fun facts:

The BBQ sauce used in this recipe is said to have been invented in the 19th century by African American slave cooks. It was made from pork and beef scraps, vinegar, and spices and served to the plantation owners.

The Greek yogurt used in this recipe is said to have been popularized by the ancient Greek philosopher Hippocrates, who believed that it had healing properties and could be used to treat a variety of ailments.