May 13, 2017
Dinner, Lunch, Beans,
Black Beans, Poultry, Chicken, Vegetables, Peppers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Cinco de Mayo, Entertaining, Weeknight Meals, Skillet, Stove Top, Low Fat, No Eggs, Cooked Chicken or Beef, Cooked Chicken more
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"This is out of the June 2017 Cooking Light magazine. It says it's kid friendly but the whole family will enjoy it."
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.
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.
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.
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.
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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. : )