Best Chicken And Bean Tacos Recipes

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.

CHICKEN AND BEAN SOFT TACOS

Steps:

• saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring.
• (Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.).
• Add chicken, seasonings and remaining ingredients (except tortillas and toppings).
• Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes.
• This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy.
• Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.).
• Serve in flour tortillas with your favorite 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.

CHICKEN AND BEAN TACOS

Steps:

• Add chicken thighs to a 4 quart slow cooker.
• Sprinkle with taco seasoning.
• Sprinkle chopped chiles on top of chicken.
• In a bowl, add tomato sauce, cumin, and coriander seed; stir to combine.
• Pour mixture over the top of the chicken.
• Top with beans.
• Cover, cook on LOW for 7 hours.
• Remove chicken from crock pot and set aside.
• Mash beans with a potato masher (Doesn't have to be perfectly smooth, we like some chunks of beans).
• Shred chicken and return to slow cooker; stir to mix well.
• To assemble taco: spoon about 3 tablespoons of chicken filling into each taco shell; then add 1 tablespoon cheese and lettuce, then add 2 teaspoons sour cream and salsa.
• Enjoy.

SLOW-COOKER CHICKEN AND BEAN TACOS

Steps:

• Place chicken in 3 1/2- to 4-quart slow cooker. Sprinkle with taco seasoning mix; top with chiles. Mix tomato sauce, cumin and coriander seed in medium bowl; pour over chicken. Top with beans.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut and chicken is tender.
• Remove chicken from cooker; place on cutting board. Mash beans in cooker. Shred chicken with 2 forks; return to cooker and mix well.
• Serve chicken mixture with taco shells, cheese, lettuce, sour cream and salsa. Chicken mixture will hold on low heat setting up to 3 hours.

GLUTEN-FREE SLOW-COOKER CHICKEN AND BEAN TACOS

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Place chicken in slow cooker.
• In 10-inch skillet, heat oil over medium-high heat. Add onions, bell pepper and jalapeño chile; cook 4 to 5 minutes or until vegetables begin to soften. Add chili powder, cumin, coriander and salt. Cook until onions are soft and spices are fragrant; remove from heat. Add tomato sauce and great northern beans; mix well. Stir in black beans. Pour mixture over chicken.
• Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 2 1/2 hours until chicken is tender and cooked through. Remove chicken to cutting board; shred. Return chicken to slow cooker with beans and sauce. Squeeze lime juice over mixture; stir.
• Serve in taco shells with toppings.

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.

BEAN AND CHICKEN CROCKPOT TACOS

Steps:

• In 3-4 quart crockpot, place chicken thighs and sprinkle with taco seasoning mix. Top with chilies, tomato sauce, onion, chili powder, and drained beans. Cover and cook on low for 8 hours.
• Remove chicken from crockpot and shred with two forks. Using potato masher, mash some of the beans in the crockpot. Return chicken to crockpot and mix well to blend.
• Make tacos with chicken filing, taco shells, and toppings.

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.