Ingredients
🥄 2 cups cooked chicken breast, shredded
🥄 1 cup black beans, drained and rinsed
🥄 2 tablespoons olive oil
🥄 1 teaspoon garlic, minced
🥄 1 teaspoon cumin
🥄 1 teaspoon paprika
🥄 1 cup corn tortillas
🥄 1/2 cup cheese, shredded
🥄 1/2 cup avocado, diced
🥄 1/2 cup tomato, diced
🥄 1/4 cup onion, diced
🥄 1/4 cup cilantro, chopped
🥄 1 lime, cut into wedges
Instructions
👨🍳 In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant
👨🍳 Add chicken and cook until fully done, about 6-8 minutes
👨🍳 Shred chicken with a fork and stir in cumin and paprika
👨🍳 Add black beans to the skillet and mix well to combine
👨🍳 Warm tortillas in a dry skillet or microwave for 30 seconds
👨🍳 Spoon chicken and bean mixture into each tortilla
👨🍳 Top with cheese, avocado, tomato, and onion
👨🍳 Garnish with cilantro and serve with lime wedge on the side
Notes
Prep ingredients in advance for quick assembly. Leftovers can be stored in the refrigerator for up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 12
- Carbohydrates: 42
- Fiber: 6
- Protein: 18