Chicken and Refried Bean Tacos

The chicken is tender and simply seasoned, making room for the flavour-packed refried black beans. The beans are savoury, a bit spicy, a touch tart, and in this recipe, they serve as a spread for the soft tacos. Then, chicken goes on top, followed by your choice of lettuce, cabbage, chopped onion, and cilantro. Enjoy alone or with a side of cilantro lime cauliflower rice to complete the plate. Leftovers are just as good. Just store the chicken and beans in the fridge, warm them right before serving, and assemble the tacos. It’s that easy!

Chicken and Refined Bean Tacos

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Yield: 3

Author: Rachel Aust

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Chicken and refried bean tacos are a hearty, healthy main that will satisfy your craving for Mexican food.

Ingredients

Chicken

• 1 (170-gram) chicken breast, boneless and skinless
• 2 teaspoons avocado oil
• ¼ teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 garlic clove, minced
• ½ yellow onion, thinly sliced

Refined beans

• 1 ½ teaspoons avocado oil
• 2 teaspoons minced yellow onion
• 1 garlic clove, minced
• ¼ teaspoon chilli powder
• 240 grams canned black beans, rinsed and drained
• 2 tablespoons water
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon black pepper
• 1 tablespoon fresh lime juice
• ¼ teaspoon lime zest

Tacos

• 9 corn tortillas
• Shredded lettuce
• Shredded red cabbage
• Chopped onion
• Chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Pat the chicken breast dry and rub it with oil. Season with salt and black pepper.
3. Place into a baking dish and roast for 20-25 minutes or until the internal temperature reaches 74 degrees Celsius. Sprinkle the garlic and onion over the chicken halfway through cook time.
4. Meanwhile, heat the oil for the beans in a small skillet over medium heat.
5. Sauté the onion and garlic for a few minutes or until softened and fragrant.
6. Sprinkle in the chilli powder and sauté the onion and garlic for a few more seconds.
7. Transfer the beans to the skillet with the water, salt, and black pepper.
8. Stir, bring to a simmer, cover with a fitted lid, and cook for 3-5 minutes or until the beans are soft enough to mash.
9. Uncover, reduce the heat to low, and mash the beans.
10. Continue to cook the beans uncovered for 2-3 minutes or until thickened.
11. Remove the refried beans from the heat. Stir in the lime juice and zest.
12. Remove the chicken from the heat once it is done, and set it aside for 5 minutes.
13. Finely chop the chicken.
14. Wrap the tortillas in a damp paper towel and microwave them for 30-45 seconds or until warm and pliable.
15. Spread each tortilla with refried beans and top with chicken.
16. Finish each taco with lettuce, cabbage, chopped onion, and cilantro. Serve with lime wedges.

Nutrition Facts

Calories

498.28

Fat (grams)

11.59 g

Carbs (grams)

70.13 g

Protein (grams)

29.01 g

While I do my best to calculate the nutritional information these figures should be considered estimates only.

Similar Recipes

Beef Taco Bowl

Sweet Potato Black Bean Chili

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