Chicken and Black Bean Tacos

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Chicken and Black Bean Tacos

These Chicken and Black Bean Tacos boost flavor with dried spices like cumin and smoked paprika then finish with fresh lime juice and chopped cilantro.

Course Dinner, Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 505kcal

Author Liz Della Croce

Ingredients

1 avocado
¼ cup low fat plain yogurt
½ cup cilantro minced
2 tablespoons lime juice
2 teaspoons olive oil divided
1 cup diced onion red or yellow
1 teaspoon cumin
1 teaspoon smoked paprika
14 oz black beans drained and rinsed
2 cups salsa
8 white corn tortillas
8 ounces cooked chicken breast shredded
Salt and pepper to taste

US Measurements - Convert to Metric

Instructions

In a small bowl, mash together avocado with yogurt, ¼ c of the cilantro (save remaining for garnish) and lime juice. Season with salt and pepper to taste and set aside.
Meanwhile, bring a non-stick pan to medium high heat and drizzle with 1 teaspoon of the olive oil. Sautée onions for 5-6 minutes with a pinch of salt to bring out juices. Add cumin, paprika and cook another minute. Stir in black beans and salsa and cook an additional 2-3 minutes until fully heated.
In a small saute pan, heat remaining olive oil over medium-high heat. Gently warm the tortillas in the hot pan, about 30-45 seconds per side; keep warm on a plate with a towel until you're ready to prepare tacos.
To make tacos, top each with a little of the black bean salsa mixture then top with shredded chicken and finish with a dollop of the avocado yoga crema. Garnish with extra lime juice and cilantro.

Video

Notes

Canned beans are great when you're short on time but if you have more time, I love cooking beans from dried.

Nutrition