Ingredients
Scale
- 1 lb chicken breast or thighs, diced into small pieces
- 1 can (15 oz) black beans, drained and rinsed
- 12 small corn tortillas
- 1 medium yellow onion, finely diced
- 2 tablespoons vegetable oil
- 2 tablespoons taco seasoning (homemade or store-bought)
- 1/4 cup water
- 1 lime, cut into wedges
- Optional: Shredded cabbage, cilantro, or salsa for topping
Instructions
- Start by dicing your chicken into uniform, bite-sized pieces. This ensures the meat cooks quickly and evenly. Finely dice the yellow onion. Open your can of black beans, pour them into a colander, and rinse them thoroughly under cold water to remove excess sodium and starch. Lay out your tortillas and prepare any optional toppings like cilantro or lime wedges so they are ready for assembly.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced chicken and onion to the pan. Sauté for about 5 to 7 minutes, or until the chicken is golden brown and no longer pink in the center. Stir in the taco seasoning and the rinsed black beans. Pour in the 1/4 cup of water. This helps the seasoning coat everything evenly and creates a light sauce. Let it simmer for another 3 minutes until the liquid has mostly evaporated and the beans are heated through.
- While the chicken mixture simmers, warm your corn tortillas. You can do this by placing them directly over a low gas flame for 10 seconds per side or heating them in a dry pan until they become soft and pliable. To assemble, spoon a generous amount of the chicken and bean mixture into the center of each tortilla. Garnish with a squeeze of fresh lime juice and any optional toppings you have. Serve immediately while the filling is hot.
- Cook Time: 25 minutes