I am always looking for new quick and healthy dinners to add to my dinner rotation. That’s why I love these gluten-free chicken and black bean tacos! They are so full of flavor but really easy to make! And that makes them perfect for busy nights.
Gluten-Free Chicken and Black Bean Tacos
All you need is a few ingredients to make these. To make them gluten-free, I use high-quality corn tortillas. But you can also use flour tortillas if you want (and don’t care about making them gluten-free).
To the tortillas, I add chicken (I make mine in my Instant Pot), black beans, ripe avocado, fresh salsa, and some cheese. They’re seasoned with taco seasoning and topped with green onions, and a squeeze of lime juice. You can also add a dollop of plain greek yogurt (or sour cream) if you want.
And don’t worry! If you’ve got picky eaters at home, you can easily adjust the seasoning and ingredients to fit their needs.
Tips for Making Chicken and Black Bean Tacos
These tacos are super simple to make but here’s a couple of tips:
- For the Chicken: I make my shredded chicken in my Instant Pot but you can also use baked chicken or store-bought rotisserie. To make in the Instant Pot, all you need to do is add the breasts to the pot, add a 1/4 cup of water or chicken stock and cook using the poultry setting or per the instruction for your Instant Pot. Once the chicken is done cooking, let it sit for about 20 minutes. This makes it easier to shred.
- For the Cheese: I used store-bought, pre-shredded cheddar and mozzarella cheese for this recipe. But you can sub in any cheese you prefer. Cotija or feta crumbles would also be great.
- For the Salsa: I use store-bought fresh salsa. I love the mild thick and chunky cantina-style salsa from Whole Foods Market. But you can use any kind that appeals to you.
- For the Black Beans: For this recipe, I mash and season the black beans and then add them to the tortilla. If you’d rather, though, you can use whole ones.
Looking for more easy weeknight dinners? Check out this 10-minute chicken a quinoa salad or these turkey shepherd’s pies.
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Gluten-Free Chicken and Black Bean Tacos
- Yield: 4 servings 1x
Description
These gluten-free chicken and black bean tacos are full of flavor and a cinch to make!
Ingredients
- 8 corn tortillas
- 3/4 pound of cooked and shredded chicken
- 2/3 cups black beans
- 8 tablespoons shredded cheese
- 4 teaspoons of taco seasoning, or to taste
- 2 green onion, chopped (white and green parts)
- Avocado slices (about 1 avocado)
- Plain Greek yogurt
- Salsa
- Lime slices
- Shredded lettuce
Instructions
- Preheat the oven to 375 degrees.
- Line a baking sheet with foil or parchment paper. Lightly spray with oil (I use Primnal Kitchen’s avocado oil spray) to prevent the tortillas from sticking.
- Lay the tortillas in a single layer on the prepared baking sheet. Lightly spray the tips of the tortilla with oil and sprinkle with the taco seasoning.
- Bake the tortillas for about 8 minutes.
- Drain and rinse the black beans. Place the beans into a bowl and microwave them until they are warm and softened, about 30-45 seconds.
- Use a fork to roughly mash the beans and season with salt and pepper, to taste. Then add the beans to your prepared tortillas.
- Next, add the shredded chicken and cheese. Place back in the oven until the mixture is warmed through and the cheese is just starting to melt.
- Remove from oven and top with avocado slices, shredded lettuce, salsa and green onions. Add a dollop of Greek yogurt or sour cream, if desired.
- Adjust seasoning and serve. Each serving is two tacos.
