By Light Darko
Heat the olive oil in a skillet over medium heat.
Add the shredded chicken to the skillet and season with salt and pepper. Stir well and heat through for about 3-4 minutes.
Add the rinsed black beans and corn to the skillet with the chicken. Stir and cook for another 3-4 minutes until everything is heated through.
Warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.
Assemble the tacos by filling each tortilla with the chicken, black bean, and corn mixture.
Top each taco with salsa and freshly chopped cilantro before serving.
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This Mexican Tacos Chicken recipe is ready in 25 minutes and features cooked and shredded chicken breasts, corn tortillas, black beans and other delicious ingredients. Contains 320 calories total.
Heat the olive oil in a skillet over medium heat.
Add the shredded chicken to the skillet and season with salt and pepper. Stir well and heat through for about 3-4 minutes.
Add the rinsed black beans and corn to the skillet with the chicken. Stir and cook for another 3-4 minutes until everything is heated through.
Warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable.
Assemble the tacos by filling each tortilla with the chicken, black bean, and corn mixture.
Top each taco with salsa and freshly chopped cilantro before serving.
Calories per Serving: 320
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