Description
A versatile and comforting dish that can transition from tacos to salads with ease, perfect for busy weeknights.
Ingredients
- 2 cups shredded chicken
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Taco shells or tortillas
- Cheese, avocado, and salsa for serving
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic; sauté until softened and fragrant.
- Stir in the diced bell pepper, then add the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper.
- Cook for about 5-7 minutes, or until everything is heated through.
- Spoon the mixture into taco shells or tortillas, and finish with toppings like cheese, avocado, and salsa.
Notes
Use a rotisserie chicken for added flavor and convenience. Feel free to adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican