Braised Chicken and Black Bean Tacos with Lime
Tender chicken simmered with black beans and lime, served on warm corn tortillas with fresh avocado and cilantro. This mexican ready in about 65 minutes pairs chicken thighs, (15 oz) black beans, large, finely diced white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs chicken thighs
- 1 can (15 oz) black beans
- 1 large, finely diced white onion
- 3 cloves, minced garlic
- 1, seeded and finely chopped jalapeño
- 2 tbsp lime juice
- 1 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp smoked paprika
- 1/4 cup chicken broth
- 6 corn tortillas
- 1, sliced avocado
- 1/4 cup, chopped cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, combine chicken thighs, black beans, diced onion, minced garlic, jalapeño, lime juice, cumin, oregano, smoked paprika, and chicken broth. Bring to a gentle simmer over medium heat, then cover and cook for 45 minutes until chicken is tender and flavors meld.
- Step 2: Remove chicken from the pot and shred with two forks, then return to the pot and stir to combine. Simmer for an additional 5 minutes to allow flavors to deepen.
- Step 3: Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Serve the chicken and bean mixture on tortillas topped with avocado slices and fresh cilantro.
Frequently asked questions
How long does Braised Chicken and Black Bean Tacos with Lime take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Chicken and Black Bean Tacos with Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Braised Chicken and Black Bean Tacos with Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Chicken and Black Bean Tacos with Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Chicken and Black Bean Tacos with Lime?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The braised chicken was fall-off-the-bone perfect with the black beans and lime. A new weeknight favorite!
- ★★★★★
Made these for my kids, they were obsessed with the lime tang. So easy to customize with extra spice!
- ★★★★★
Loved the flavors, my family went back for seconds! The black beans and lime really elevated the chicken.
