Chicken 'n' Bean Tacos Recipe

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These flavorful tacos are a wonderful change of pace from regular tacos. My family loves the combination of black beans, chicken and tomatoes.—Wendy Hines, Chesnee, South Carolina

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Diabetic Friendly

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Chicken 'n' Bean Tacos Recipe

Prep/Total Time: 20 min.

Yield: 12 Servings

20 20

Ingredients

1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
2 garlic cloves, minced
1 can (15 ounces) black beans, undrained
1/4 cup minced fresh parsley
1 to 2 teaspoons ground cumin
1/4 teaspoon pepper
12 corn tortillas (6 inches), warmed
1/2 cup shredded reduced-fat cheddar cheese
1 cup chopped fresh tomatoes

Directions

In a nonstick skillet, saute chicken, onion and garlic until juices run clear. Stir in beans, parsley, cumin and pepper; heat through.
Spoon 1/3 cup down the center of each tortilla; sprinkle with cheese and tomatoes. Fold in half; serve immediately. Yield: 1 dozen.

Nutritional Facts One taco equals 146 calories, 2 g fat (0 saturated fat), 22 mg cholesterol, 228 mg sodium, 20 g carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Originally published as Chicken 'n' Bean Tacos in Country Woman May/June 1999, p36