Robyn's Cookin''s Note:
My boyfriend, like most guys, has a huge appetite; I have a huge "need" to be frugal. Both of us are committed to eating healthy MOST of the time (that way, we don't feel as guilty while eating our pizza and wings and downing a couple of adult beverages on the weekends haha). Anywho, I'm on this huge kick right now of using cheap but healthy "fillers" such as beans, brown rice, textured vegetable protein (TVP), and fresh veggies (sometimes all at once!). My favorite home-cooked meals are not only healthy, but provide both of us with large enough portions to feel satisfied, plus "seconds" for the boyfriend, PLUS provide me with a work lunch the following day. If I can freeze half for a future meal, even better. Next time I make these, I'll probably throw in some chopped bell pepper and shredded carrots...that'll give me a couple more tacos, and more veggies! These are very filling.
My Private Note
Units: US | Metric
- 1 large chicken breast, cooked and shredded
- 1 (15 ounce) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 2 tablespoons chili powder
- 3 garlic cloves (or 1 tsp garlic powder)
- 2 cups red enchilada sauce
- 1 cup water
- 1/2 medium white onion, diced
- 1 cup 2% cheddar cheese, shredded
- 16 corn tortillas
- 1In a saucepan, mash the beans with a potato masher.
- 2Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
- 3Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
- 4Remove from heat and stir in half cup of cheese and the onions.
- 5Preheat oven to 400°.
- 6To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
- 7Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
- 8Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
- 9Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
- 10Top with the remaining cheese and bake until melted.
- 11Serve with taco sauce, homemade guacamole, and/or sour cream.
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Nutritional Facts for Baked Rolled Tacos
Serving Size: 1 (294 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 341.3
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 2.2 g
- Cholesterol 20.0 mg
- Sodium 412.4 mg
- Total Carbohydrate 49.3 g
- Dietary Fiber 10.3 g
- Sugars 1.7 g
- Protein 20.2 g