BBQ Chicken and Black Bean Tacos
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Cook time: 
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Serves: 10 tacos
 
Ingredients
  • 2 tsp olive oil
  • 1 red bell pepper, diced
  • 1 cup frozen whole kernel sweet corn, thawed or 1 ear corn, cut off the cob
  • 1 cup canned no salt added black beans, drained and rinsed
  • 1 lb rotisserie chicken breast, shredded (about 2½ cups)
  • ½ cup barbecue sauce
  • 10 (6-inch) corn tortillas
  • ½ cup plain 2% Greek yogurt
  • ¼ cup cilantro, chopped
  • juice of ½ lime
Instructions
  1. Heat olive oil in a nonstick skillet over medium-high heat. Once hot, add bell pepper and cook 5-6 minutes or until tender. Add corn and beans and cook 2-3 minutes or until heated through.
  2. Meanwhile, place shredded rotisserie chicken in a microwave safe bowl. Drizzle with the BBQ sauce and microwave 1½ to 2 minutes or until heated through.
  3. In a small bowl, mix the yogurt, cilantro, and lime juice until well-combined.
  4. In each tortilla, place about 1½ ounces chicken with ⅓ cup bean mixture and top with 1 tablespoon yogurt.
Notes
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 1 taco Calories: 203 Fat: 2.9 Carbohydrates: 24.1 Sugar: 6.0 Sodium: 269 Fiber: 3.0 Protein: 19.0 Cholesterol: 38
Recipe by Prevention RD at https://preventionrd.com/2017/05/bbq-chicken-and-black-bean-tacos-weekly-menu/