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Chicken Tacos With Corn And Black Beans
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- #18257
Is it Tuesday? Either way, it's time for some tacos. Black beans and corn give the chicken plenty of support. And if you really want to take these tacos up a notch, freshly made salsa is just the ticket.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 boneless skinless chicken breasts, diced
1 cup salsa, divided
1 can (7 ounce size) Mexican-style corn, drained
1/2 cup canned black beans, rinsed and drained
8 taco shells, hard or soft shell
1 1/2 cup shredded lettuce
1/2 cup finely shredded cheddar cheese
1 small tomato, chopped
chopped black olives
sour cream
directions
Combine the chicken and half of the salsa in a skillet over medium-high heat. Cook, stirring frequently, for 5 minutes or until the chicken is cooked. Stir in the corn and black beans and mix well. Let the chicken and bean mixture simmer for 3 minutes.
Fill the taco shells with the chicken, corn, and black bean mixture. Top with shredded lettuce, shredded cheese, and diced tomato. Serve the chicken tacos with corn and black beans with the remaining salsa, black olives, and sour cream on the side.
recipe tips
Leftover Chicken
You can use leftover cooked chicken in this recipe in place of the raw. Just mix it with the salsa and heat through, then follow the recipe.
nutrition data
464 calories, 14 grams fat, 35 grams carbohydrates, 50 grams protein per serving.
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