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Chicken ‘n’ Bean Tacos

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    1 dozen


  • 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.
Nutrition Facts
1 each: 146 calories, 2g fat (0 saturated fat), 22mg cholesterol, 228mg sodium, 20g carbohydrate (0 sugars, 0 fiber), 13g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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Average Rating:
  • acooley
    Jan 16, 2014

    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.

  • tuscalooso
    Mar 4, 2011

    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.

  • rmorse154
    Feb 21, 2011

    Very happy with this recipe. Tasty, easy, low-fat. I'll make this again soon.