BBQ Chicken & Black Bean Tacos

5
Servings
15m
Prep Time
10m
Cook Time
25m
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 recipe yields 5 servings
OK

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.

Related

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)