Description
These gluten-free chicken and black bean tacos are full of flavor and a cinch to make!
Ingredients
Units
Scale
- 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.
