Ingredients
Scale
- 1 lb boneless, skinless chicken 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
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 tablespoon vegetable oil
- 1/4 cup water or chicken broth
- Fresh cilantro and lime wedges (for garnish)
- Optional: Shredded cabbage or salsa for topping
Instructions
- Start by dicing your chicken thighs into small, bite-sized pieces to ensure they cook quickly and evenly. Peel and finely dice your onion and mince the garlic cloves. Open the can of black beans, pour them into a colander, and rinse them thoroughly under cold water to remove excess salt and starch. Set everything aside so you are ready to move quickly once the pan is hot.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and sauté 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 and cook until browned on all sides, about 5 to 7 minutes. Once the chicken is nearly cooked through, sprinkle the taco seasoning over the meat and pour in the water or broth. Stir in the black beans and simmer for 3 to 5 minutes until the liquid has reduced and created a light sauce that coats the chicken and beans.
- While the filling simmers, warm your corn tortillas in a dry skillet or over an open gas flame for 30 seconds per side until they are soft and slightly charred. Lay three tortillas on each plate. Spoon a generous portion of the chicken and bean mixture into the center of each tortilla. Garnish with a sprinkle of fresh cilantro and a squeeze of lime juice. Add any extra toppings like salsa or shredded cabbage if desired, and serve immediately while hot.
- Cook Time: 25 minutes