Ingredients
- 2 teaspoons olive oil
- 2/3 cup red bell pepper, diced
- 3/4 cup whole kernel corn (frozen sweet corn, thawed)
- 3/4 cup black beans (canned unsalted, rinsed and drained)
- 12 ounces rotisserie chicken (skinless, boneless cooked chicken breast, shredded, about 2 1/2 cups)
- 1/3 cup barbecue sauce (your choice)
- 10 corn (300 grams) tortillas (6-inch)
- 1/2 cup low-fat Greek yogurt (plain 2%)
- 3 tablespoons cilantro leaves, chopped (plus more for garnish)
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
How to Make
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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