BBQ Chicken & Black Bean Tacos
Recipe: #26075
May 13, 2017
Categories: Beans, Black Beans, Chicken, Peppers, Mexican, Cinco de Mayo, Low Fat, No Eggs, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"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
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 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.
Tips
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.
FAQ
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
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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.