Ingredients
Scale
- 1 lb Boneless skinless chicken breasts or thighs, diced small
- 1 can (15 oz) Black beans, drained and rinsed
- 1 small Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 tbsp Taco seasoning (store-bought or homemade)
- 1/4 cup Water or chicken broth
- 12 Corn tortillas
- 1 tbsp Vegetable oil
- Optional toppings: Shredded cabbage, lime wedges, cilantro, and your favorite budget salsa
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the finely chopped onion and cook for 3-4 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let the garlic burn.
- Add the diced chicken to the skillet. Spread it out in an even layer to ensure a good sear. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through. If you use chicken thighs, this might take a minute longer, but they stay extra juicy.
- Sprinkle the taco seasoning over the chicken and stir to coat every piece. Pour in the drained black beans and the 1/4 cup of water or broth. Lower the heat to medium-low and let the mixture simmer for 3-5 minutes. This allows the flavors to meld and creates a light sauce that keeps the filling moist.
- While the filling simmers, warm your corn tortillas. You can do this by placing them directly over a low gas flame for a few seconds per side or heating them in a dry pan until pliable. Spoon a generous amount of the chicken and bean mixture into each tortilla. Top with shredded cabbage, a squeeze of lime, and cilantro.
- Cook Time: 25 minutes