Monday, May 19, 2014

Chicken and Black Bean Tacos

I found this post in my drafts.  Do you know why I never published it?  Me neither!  But the tacos were good and now that I am re-reading it, I want them again.  So, I have to go back to the store and get the ingredients.  You might like to do that, too.  Let's all have them together.  So here is the lost post of taco night.  I hope you enjoy it!

Last night for dinner we had some really good tacos.  They didn't take long.  In fact I THOUGHT I was starting them at 4:00, but it was really 3:00.  Such is daylight savings time.  So then I had to let them sit until it got closer to normal eating time and then reheat the chicken. Sheesh.

Anyway, this is quick and if you use a roast chicken from the market it is super speedy.  I didn't and it was still a fast and easy dinner.

Chicken and Black Bean Tacos

1 cup shredded cabbage (I used the stuff already in a bag)
1/3 cup shredded carrots  I sliced up baby carrots
1/3 cup sliced or torn up cilantro
1/2 cup salsa (mild for me)
1 cup diced onions
1 teaspoon minced garlic
1 can black beans, rinsed    I used the seasoned kind, but plain works, too.
2/3 cup corn, canned or frozen, but thawed
1 or 2 cups thinly sliced or shredded chicken
1/2 teaspoon cumin
1/4 teaspoon chili powder
salt and pepper

corn or flour tortillas  We used both
avocado, optional
shredded cheese, optional
sour cream, optional





In a medium bowl, mix the cabbage, carrots, cilantro and salsa.  Set aside.


Heat a Tablespoon of oil in a large fry pan and add the diced onions.  Cook until translucent. 


If you are using raw chicken let it cook until done before adding the beans and corn.  I had a few thinly sliced chicken breasts and put that in with the onions.  Add the garlic, cumin and chili powder. 


When the chicken is cooked, and it won't take long, then add the beans and the corn.   After everything is warmed through, add salt and pepper to taste.

Wrap the tortillas in damp paper towels and microwave for one minute. 


Place the chicken mixture on the tortilla and add the slaw.  If you like, and I do, add avocado, shredded cheese and a small dollop of sour cream.

Our flour tortillas were the larger kind and I wrapped up my taco like a wrap or burrito.

Very easy and delicious.  And other than slicing and disinfecting the cutting board, the raw chicken didn't take much longer than using the cooked version would have.
You could even skip the chicken and have a vegetarian meal.


  1. YUM! We had homemade shredded beef burritos last night and I froze quite few for those nights when we don't feel like cooking. Can't go wrong with a roast, some jalapeños and onions cooked all day in the crockpot! Thanks for sharing your recipe! Looks good!

  2. Store bought rotissiere chicken is very popular at the Frog & PenguINN and now I can add another recipe to the inventory, thanks"