Crispy Chipotle Chicken & Black Bean Tacos
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Tex-Mex
Author:
Heirloom Spice Co
Servings
5
Prep Time
15 minutes
Cook Time
15 minutes
These tacos are loaded with bold flavor and satisfying crunch. Seasoned with Heirloom Spice Co. Chipotle Lime Rub, the crispy baked tacos are filled with tender chicken, hearty black beans, and melty cheese, then topped with tangy pickled red onions and a creamy chipotle lime sauce. Perfect for busy weeknights, game days, or casual entertaining, this easy recipe delivers smoky heat, bright citrus, and irresistible texture in every bite.
Ingredients
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QUICK PICKLED ONIONS
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½ cup hot water
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1 tablespoon sugar
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1 teaspoon salt
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¼ cup rice vinegar (or apple cider, or white vinegar)
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½ red onion, very thinly sliced
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CHIPOTLE LIME SAUCE
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½ cup mayo
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½ cup sour cream
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2 tablespoons milk (or water)
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1 tablespoon Chipotle Lime Rub
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TACOS
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1 tablespoon olive oil
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1 pound ground chicken
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15 ounce can black beans, drained and rinsed
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2 tablespoons Chipotle Lime Rub
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¾ cup water
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10 (6-inch) tortillas
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8 ounces cheddar cheddar cheese
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Optional toppings such as shredded lettuce and avocado
Directions
First prepare pickled onions. Stir sugar and salt into hot water until dissolved. Stir in vinegar. Add red onion. Refrigerate until ready to serve.
Next, whisk together ingredients for the chipotle lime sauce and refrigerate until serving.
Preheat oven to 425ºF.
Add oil to a 12-inch nonstick skillet over medium heat. Once oil is shimmering, add ground chicken and cook until completely browned, breaking up with a wooden spoon as it cooks.
Stir in black beans, 2 tablespoons Chipotle Lime Rub, and water. Bring a simmer and cook until a sauce develops and is reduced. Remove pan from heat.
Lay tortillas flat on a sheet pan. Brush one side of each tortilla with oil and then flip over so they are oil side down.
Top ½ of each tortilla with cheese and cooked chicken/bean mixture. Fold the other half of the tortilla over the filling, gently pressing to adhere. Bake for 8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
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