Description
Baked Chicken Tacos with sweet corn and tomatoes, packed with fiber from black beans.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup petite diced tomatoes (drained)
- 3/4 cup sweet corn
- 1 cup black beans (drained)
- 4 ounces cream cheese
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- 8 hard taco shells
- 2 cups shredded lettuce
- 1/3 cup sour cream
- 1 avocado
Instructions
- Add chicken, tomatoes, corn, black beans to a large skillet over medium heat. Stir until mixed well.
- Sprinkle taco seasoning over the meat mixture and stir well.
- Add slices of cream cheese to the skillet and stir until mixed well and creamy.
- Preheat oven to 350℉ and arrange 8 taco shells in a baking dish.
- Spoon chicken filling evenly into the shells. Sprinkle cheddar cheese on top.
- Bake for 6 to 8 minutes until cheese is melted.
- Serve warm with toppings of your choice.
Notes
- Prep Time: 9 minutes
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 335
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 17 g
- Cholesterol: 60 mg
Keywords: Baked Chicken Tacos