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5 from 1 vote

Crispy Baked Chicken and Black Bean Tacos

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Chicken
Keyword: cooking, food, Mexican, recipe
Servings: 8 tacos
Author: Barbara Schieving

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

Crispy Baked Taco Shells adapted from Eating Well
Crispy Baked Chicken and Black Bean Tacos adapted from Harmons Healthy Living Recipe