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Recipe Source: cdkitchen.com
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Chicken Tacos With Corn And Black Beans
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Serves/Makes: 4
Ready in: < 30 minutes
- 3 boneless skinless chicken breasts, diced
- 1 cup salsa, divided
- 1 can (7 ounce size) Mexican-style corn, drained
- 1/2 cup canned black beans, rinsed and drained
- 8 taco shells, hard or soft shell
- 1 1/2 cup shredded lettuce
- 1/2 cup finely shredded cheddar cheese
- 1 small tomato, chopped
- chopped black olives
- sour cream
Combine the chicken and half of the salsa in a skillet over medium-high heat. Cook, stirring frequently, for 5 minutes or until the chicken is cooked. Stir in the corn and black beans and mix well. Let the chicken and bean mixture simmer for 3 minutes. Fill the taco shells with the chicken, corn, and black bean mixture. Top with shredded lettuce, shredded cheese, and diced tomato. Serve the chicken tacos with corn and black beans with the remaining salsa, black olives, and sour cream on the side.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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