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    You are in: Home / Recipes / Black Bean and Chicken Tacos Recipe
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    Black Bean and Chicken Tacos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Chef #1195058's Note:

    Taco or nacho filling

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    Units: US | Metric


    1. 1
      Cook chicken until done. Add salsa. Drain beans in a colander and add corn. Run hot water over them to thaw corn and rinse beans. Drain well. Add beans and corn to pan. Mix well and cook until heated through, about 5 minutes.
    2. 2
      Spoon into taco shells and garnish with sour cream, cheese, lettuce, olives, or tomato. We like to crunch up corn chips into a bowl and make it into a taco salad.

    Ratings & Reviews:

    • on December 20, 2009


      Really simple, delicious and versatile. We put it in tortillas the first night and then made nachos out of the leftovers two days later. I added a bit of cumin to the chicken as it cooked. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2009


      This is easy to make, and gives an interesting twist to a simple taco/wrap! I added a teaspoon of cumin which jazzed up the flavor a little bit but would also be great just as is.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Black Bean and Chicken Tacos

    Serving Size: 1 (158 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.1
    Calories from Fat 68
    Total Fat 7.6 g
    Saturated Fat 2.1 g
    Cholesterol 46.4 mg
    Sodium 145.3 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 8.7 g
    Sugars 0.5 g
    Protein 24.3 g

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