Crispy baked corn tortillas filled with chicken, black beans, spices and fresh salsa. An easy, quick, healthy meal that would be perfect for any Cinco de Mayo celebration.
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Last week at Harmons, they were sampling a Hearty Taco recipe made with Harmons fresh mild salsa. It was a great combination of flavors, so I brought the recipe card home and put it on the menu for this week.
My kids like to order hard shell tacos when we eat out, so I thought it would be fun to make them at home. Eating Well posted an easy, baked Crispy Taco Shell recipe that was a perfect match for the Chicken and Black Bean filling.
If you drape the tortilla over two of the oven rack rows, you’ll get a flat bottom taco shell like Old El Paso’s Stand and Stuff Taco Shells. Then you’ll have more room to load up your taco with all your favorite toppings.
My daughter was visiting and stayed for dinner the night I served these tacos. She declared them muy deliciouso!
If you’re looking for more delicious Cinco de Mayo recipe ideas, Pam, For the Love of Cooking, and Rachel, Simply Fresh Cooking, did delicious recipe roundups; and Anna, Cookie Madness, and Liz, Hoosier Homemade, posted Cinco de Mayo treats. So there’s no excuse for not eating well on Saturday.
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Crispy Baked Chicken and Black Bean Tacos
Ingredients
Taco Filling
- 1 tablespoon olive oil
- ½ lb. boneless skinless chicken breasts about 2 breasts, diced
- ¼ cup onion chopped
- 2 cloves garlic minced
- 1 can 15 oz. black beans, drained and rinsed
- 3 tablespoons fresh cilantro minced
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup mild salsa
Crispy Baked Taco Shells
- 8 6- inch corn tortillas I used white corn tortillas
- Canola oil cooking spray
- ½ teaspoon chili powder
- ¼ teaspoon salt
Instructions
- Crispy Baked Chicken and Black Bean Tacos
- Sauté chicken, onion and garlic in olive oil in a sauté pan over medium heat until the chicken is no longer pink.
- Stir in beans, cilantro, cumin, chili powder, salt, pepper and salsa. Cook until heated through.
- Serve on crispy baked taco shells with shredded cheese, lettuce or your favorite taco toppings.
- Crispy Baked Taco Shells
- Preheat oven to 375°F. Heat tortillas in microwave on High until softened, about 30 seconds. (Alternatively, wrap in foil and heat in preheated oven until steaming, 5 to 7 minutes.)
- Coat one side of tortilla with cooking spray and sprinkle with a little chili powder and salt.
- Drape each tortilla over two rows of the oven rack and bake until crispy and brown, 7 to 10 minutes.
Notes
More recipes perfect for Cinco de Mayo:
Super Fast Salsa, Barbara Bakes
10 Top Tomatillo Recipes, Foodie Crush
Grilled Shrimp Taco, Everyday Southwest
Key Lime Tart, Two Peas and Their Pod
Angie@Angie's Recipes
Who doesn’t love tacos! Those look delicious!
Nina
Baking in an oven rack…wow thats a nice idea. I shud try this option. Am sure all of us wud love this one!
Alison @ Ingredients, Inc
Bookmarked. My kids will love these! Happy Cinco de mayo!
Lynda
You can’t go wrong with hard shell tacos, especially with such yummy looking fillings. Thanks for the hint on baking the shells barbara. That’s really a neat idea to try!
Tracey
That taco shell trick is ingenious, I love it! I’m so excited to make tacos now 🙂
CJ at Food Stories
I love the way you cooked those taco shells 🙂
Judit and COrina @WineDineDaily
Thank you Barbara for the inspiration! Those look so delicious and perfect for Cinco de Mayo.
Cheers 🙂
Linda
Barbara, I wondered when I saw these, how do you eat them? I love the cool baking-the-tortilla idea. But how do you bite into it without it breaking up? do the sides fold down a little?
Barbara
You’re right, almost impossible to eat without making a mess. I definitely used a spoon to clean up all the bits that fell on to the plate.
Susan
These look so delicious! I’ve never tried making my own taco shells like that but would love to try it soon.
Lyndsey@TheTinySkillet
Thats a good idea, the tacos look so tasty too! My daughter klikes the soft corn tortillas, especially the ones that are made on site. 🙂
Rachel @ Baked by Rachel
I’ve seen that trick before and love it! So cool. I love that you can stuff it even more full that way 🙂
Rachael@SimplyFreshCooking
Oh Barbara… that looks excellent! I never knew how to do taco shells like that. Can’t wait to share that idea with my husband. He’ll flip. Also, thanks for giving my Cinco de Mayo post a shout out! I appreciate it! 🙂
Kathy
YUMMY!!! I can’t wait to make this…
Donna
I have never made taco shells like this – thanks for posting that tip! And, I am loving the simple, clean design of your blog – great updates!
sally @ sally's baking addiction
Barbara – i love that idea of homemade taco shells baked upside down on oven racks. I saw that on pinterest and haven’t tried it yet. These tacos look perfect, esp with that fresh avocado. Yum!
Rosa
I love tacos. Those look so scrumptious!
Cheers,
Rosa
Melanie
We just had fish tacos last night, but now I think tacos might be on the menu again next week! I love the idea of making your own stand and stuff tacos. Thank you for the idea!!
Deborah
Those taco shells are seriously calling my name! Perfect for cinco de mayo.
Blog is the New Black
What a great idea!
Liz@HoosierHomemade
Those look incredible, Barbara! Thanks so much for sharing my Cinco Desserts!
~Liz