Best Black Bean Chicken Tacos Recipes

BLACK BEAN CHICKEN TACOS

Steps:

• In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes., Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear., For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an ungreased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side. , Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.

CILANTRO LIME CHICKEN TACOS WITH A MANGO AND BLACK BEAN SALSA

Steps:

• Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
• Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
• Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.

SLOW-COOKER CHICKEN & BLACK BEAN TACOS

Steps:

• In a small bowl, combine the first 5 ingredients; stir in seasonings. Place chicken in a 3-qt. slow cooker; add pineapple mixture. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken; cool slightly. Shred meat with 2 forks; return to slow cooker. Stir in beans. Cook, covered, on low 15-20 minutes longer or until heated through. Using a slotted spoon, serve chicken mixture in tortillas with toppings.

BLACK BEAN AND CHICKEN TACOS

Steps:

• Cook chicken until done. Add salsa. Drain beans in a colander and add corn. Run hot water over them to thaw corn and rinse beans. Drain well. Add beans and corn to pan. Mix well and cook until heated through, about 5 minutes.
• Spoon into taco shells and garnish with sour cream, cheese, lettuce, olives, or tomato. We like to crunch up corn chips into a bowl and make it into a taco salad.

CUBAN CHICKEN AND BLACK BEAN TACOS WITH PINEAPPLE SALSA

Steps:

• Place the chicken breasts in the slow cooker.
• In a glass measuring cup, whisk together all of the remaining ingredients for the chicken, then pour the mixture over the chicken breasts.
• Cover the slow cooker and set it to cook on low for 4-6 hours depending on the size of your slow cooker and how fast it cooks.
• When the chicken is cooked shred it using two forks.
• In a small saucepan over medium high heat, heat the olive oil.
• When the oil is hot add in the onion, bell pepper, jalepeno, and garlic.
• Cook the vegetables until they have softened, about 3-5 minutes.
• Turn the heat down to medium low and add in the remaining ingredients minus the red wine vinegar.
• Stir everything together then cover with the lid and let it cook for 10 minutes.
• Remove the beans from the heat, take out the bay leaf, and stir in the red wine vinegar.
• In a large bowl combine all of the ingredients for the salsa.
• Stir together and let it set for 30 minutes before serving for the best flavor.
• Heat the corn tortillas in the microwave for 20 seconds or place them over the open flame of a gas stove for a more charred taco.
• Place a scoop of the shredded chicken in the tortilla and top with a spoonful of black beans and pineapple salsa.

SHREDDED CHICKEN AND BLACK BEAN TACOS

Steps:

• Whisk together first nine ingredients: tomato sauce, chicken broth, chopped onion, minced garlic, chili powder, cumin, oregano, tumeric, and sugar. Set aside.
• In a large frying pan add olive oil, heat to medium/medium-high and add chicken. Season generously with salt and add garlic powder, onion powder, pepper, and briefly saute, 2-5 minutes.
• Add drained and rinsed beans and bowl of sauce to pan. Stir together and let come to a high simmer. Stir occasionally and let reduce, about 10 minutes.
• Warm tortillas in pan: medium heat until you see tortilla bubble slightly. Turn and do the same to the other side.
• Serve chicken-bean mixture in warmed tortilla with shredded cheddar or any other addition that pleases you. Some good additions are corn, lettuce, tomato, hot sauce, avocado.

CHICKEN AND BLACK BEAN TACOS - WEIGHT WATCHERS RECIPE

Steps:

• Preheat the oven to 450 degrees F.
• Spray a nonstick baking sheet with cooking spray.
• Crumple two large sheets of aluminum foil into two 4-inch high, 12-inch-long rectangles and place on the baking sheet.
• Drape the tortillas over the foil to form taco shells.
• Bake until golden, about 8 minutes.
• Let cool over the foil about 5 minutes.
• Meanwhile, brown the chicken in a nonstick skillet.
• Stir in the black beans and salsa and heat to serving temperature.
• Fill the taco shells with the chicken mixture, then top the tacos with the tomatoes, lettuce, scallions, cheese and sour cream.
• Serve immediately.