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 small Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Vegetable oil
- 1 tbsp Chili powder
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Water or chicken broth
- Optional toppings: Chopped cilantro, lime wedges, or shredded cabbage
Instructions
- Start by dicing your chicken into uniform, bite-sized half-inch cubes. This ensures the chicken cooks quickly and fits perfectly inside the small tortillas. Finely dice your yellow onion and mince the garlic. Drain the black beans into a colander and rinse them under cold water to remove excess sodium and starch.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook for about 3 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the chicken pieces to the skillet. Brown the chicken for 5 to 6 minutes, stirring occasionally, until no pink remains on the outside.
- Lower the heat to medium. Sprinkle the chili powder, cumin, salt, and pepper over the chicken. Toss well to coat every piece of meat. Pour in the black beans and the water (or broth). Use your spatula to scrape any browned bits from the bottom of the pan. Let the mixture simmer for about 4 to 5 minutes until the liquid reduces and forms a light sauce that coats the chicken and beans.
- While the taco filling simmers, heat a separate dry pan or griddle over medium heat. Place the corn tortillas on the pan for 30 seconds per side until soft and slightly charred. Alternatively, wrap the stack of tortillas in a damp paper towel and microwave them for 30 to 45 seconds. Keeping the tortillas warm is key to preventing them from cracking.
- Scoop a generous portion of the chicken and bean mixture into the center of each warm tortilla. Garnish with a sprinkle of fresh cilantro and a squeeze of lime juice. If you have a few extra cents in the budget, add a bit of shredded cabbage for crunch or a dollop of Greek yogurt as a cheap sour cream substitute.
- Cook Time: 25 minutes