Chicken and Black Bean Tacos

We’re always on the hunt for new forms of tacos.  Beef, pork, turkey, chicken, and even a vegetarian lentil taco that I liked but did NOT fly with Mr. Carnivore.  This one was a sort of throw-together no brainer because I had a couple cups of stewed chicken left from…some dish or other I cooked.  Oh right.  Chicken nachos.  Equally awesome.  Sadly, no pic.  They were inhaled.  Anyway for these I added in some black beans and spices and used it as filling for our first attempt at gluten free soft tacos (tortilla recipe here).  They were quite delicious!

Ingredients:

  • 2 cups shredded cooked chicken
  • 1 cup black beans
  • 1 teaspoon ancho chili powder
  • 1 packet Sazon
  • 1/4 cup taco seasoning (I used Ortega…it’s got no MSG)
  • 1 cup water

Directions:

  1. Add the chicken and black beans to a skillet.
  2. Add the spices and water and mix well.
  3. Simmer over medium heat until liquid is evaporated and sauce is thickened.
  4. Load up in your choice of tortilla or taco shells, add some cheese, sour cream, and fresh guac and go to town.

Printable version.

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