I found this recipe, BBQ Chicken and Black Bean Tacos in the June issue of Cooking Light and decided that it might be worth trying. We had some rotisserie chicken in the freezer that needed to be used. We had everything else in the cupboard. They turned out to be tasty. I add an entire can of corn and black beans in order to create two meals for us. This would make it easy for Paula when she needed a meal for dinner on Friday and I was not going to be at home. We actually made burritos since I had 12 inch flour burritos but it tasted just as good. I encourage you to give it at try. It is relatively inexpensive to make and doesn’t require too much time.
Here is what you will need:
- 2 teaspoons of olive oil
- 1 cup of diced red bell pepper
- 1 can of whole kernel sweet corn
- 1 can of black beans, rinsed and drained
- 12 ounces of rotisserie chicken breast, shredded (about 2 1/2 cups)
- 1/2 cup organic barbecue sauce (such as Annie’s)
- 10 (6-in.) corn tortillas (if you are making tacos…)
- 1/2 cup plain Greek yogurt or sour cream
- 3 tablespoons chopped fresh cilantro leaves
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
Heat oil in a large nonstick skillet over medium. Add the bell pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn and black beans. Continue to cook until everything is heated thoroughly. This should take about 3-5 minutes. Set aside.
Place the shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at high until it heated thoroughly.
Warm the tortillas. Place some of the chicken mixture in center of each tortilla. Top each tortilla with the bell pepper-corn-black bean mixture.
Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each filled tortilla with some of the yogurt (or sour cream) mixture.
This was very tasty and it didn’t take very long to make. Paula and I each had one burrito and that was enough to fill us up.