My 10 year old loved these tacos, and said he was going to ask me to make them again during his birthday week (when I make all his favorite food). I used Morningstar Farms vegetarian chicken strips for the chicken in this dish. I heated them up in a pan, then let them cool a bit and put them in a food processor to shred them. I also used flour tortillas in place of the corn. These were just REALLY good, although husband said he didn’t care for the yogurt sauce (I agreed).
BBQ “Chicken”-and-Black Bean Tacos
(Cooking Light, June 2017)
2 teaspoons olive oil
2/3 cup diced red bell pepper (from 1 bell pepper)
3/4 cup frozen whole kernel sweet corn, thawed
3/4 cup canned unsalted black beans, rinsed and drained
12 ounces skinless, boneless rotisserie chicken breast, shredded (I used Morningstar Farms Chick’n Strips)
1/3 cup organic barbecue sauce
10 (6-in.) corn tortillas (I used flour tortillas)
1/2 cup plain 2% reduced-fat Greek yogurt
3 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in corn and black beans; cook until warmed through, 2 to 3 minutes. Set aside.
Place shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at HIGH 1 minute or until warmed through.
Warm tortillas according to package directions. Place 3 tablespoons chicken mixture in center of each tortilla. Top each tortilla with 3 tablespoons bell pepper mixture.
Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each taco with about 1 tablespoon yogurt mixture. Sprinkle tacos with cilantro.