- 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
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Chicken 'n' Bean Tacos
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"We tried this and thought it was just okay. I made the recipe as instructed with no changes. If I ever make it again, I would use cilantro over parsley, and possibly add part of a taco seasoning packet to boost the flavor a little."
"I didn't think this recipe would be all that great based on the ingredients, BUT I WAS WRONG! The family ate it up! No left overs with this one."
"Very happy with this recipe. Tasty, easy, low-fat. I'll make this again soon."