Black Bean Chicken Tacos Recipe
Black Bean Chicken Tacos Recipe photo by Taste of Home
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Black Bean Chicken Tacos Recipe

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While growing up, I developed a love of cooking from scratch. Friends and family are delighted when I present my homemade tortillas so they can assemble theses tasty tacos.
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 8 servings


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons ground cumin, divided
  • 2 tablespoons shortening
  • 1/2 cup plus 1 tablespoon warm water
  • 1 pound boneless skinless chicken breast, cubed
  • 2 cups salsa
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • Shredded lettuce, shredded cheddar cheese, chopped ripe olives, sour cream and additional salsa, optional

Nutritional Facts

1 taco (calculated without optional toppings): 267 calories, 5g fat (1g saturated fat), 31mg cholesterol, 421mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.


  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 8 servings.
Originally published as Black Bean Chicken Tacos in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p199

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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wasoongu User ID: 1077273 148211
Reviewed Nov. 5, 2013

"The filling turned out too runny to put in a tortilla, so I served it in bowls. Definitely need to add a dash of salt to the tortilla dough."

rosomalley User ID: 3143785 133102
Reviewed May. 30, 2013

"Very good. When I am in a hurry I use store bought whole grain tortillas."

Wesli User ID: 3150037 158948
Reviewed Jan. 18, 2010

"This is the best tortilla recipe that I've ever made. I use them for everything not just this recipe. I'd have to make the chicken and black bean filling at least another time to see if it deserves as many stars. :)"

lanaemiller User ID: 4006504 133197
Reviewed Mar. 29, 2009

"What a fun new twist on tacos. Even my picky eaters loved them. Thank you."

nancymcsews User ID: 2221372 82413
Reviewed Aug. 4, 2008

"8 points"

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