Baked Chicken Tacos With Black Bean Salsa
Ready In: 40 mins
Serves: 8
Ingredients
- 3 boneless skinless chicken breasts
- 1 (1 ounce) packet taco seasoning
- 2 cups water
- 8 whole grain tortillas
- 1 cup low-fat cheddar cheese, shredded
- 1 cup low-fat Mexican cheese blend, shredded
Black Bean Salsa
- 1 (15 ounce) can black beans, drained
- 1 cup corn, cooked
- 1⁄2 cup chopped red onion
- 1 cup chopped tomato, divided
- 2 tablespoons chopped cilantro
- 1⁄2 teaspoon salt
- 1 tablespoon lime juice
Toppings
- 1 cup lettuce, shredded
- 1 avocado, diced
- 1 cup light sour cream
Directions
- Chop chicken breast and toss with Taco Seasoning.
- Saute chicken over medium-high heat until lightly browned.
- Add 2 cups of water, turn heat down to low to simmer and continue cooking 20 minutes.
- Prepare Salsa: Combine black beans, cooked corn, Chopped red onion, 1/2 cup diced tomato, Cilantro, salt and lime juice.
- Mix well and refrigerate until ready to serve.
- Preheat oven to 350.
- Assembly: Hold a tortilla shell in your hand, and scoop a strained spoonful of chicken into the center. Fold tortilla in half and stand upright in a glass baking dish. Continue until all shells are filled and arranged in pan. Top each with 1/4 Cup of cheese and bake at 350 for about 10 minutes.
- Remove from oven, top each with black bean salsa, lettuce, tomatoes, avocado and a dollop of sour cream. Serve warm.
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