Denver-Inspired Southwest Chicken and Black Bean Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Juicy grilled chicken combined with smoky black beans and fresh pico de gallo, wrapped in warm corn tortillas for a flavorful Denver metro area-inspired taco experience. This mexican-inspired tacos & burritos ready in about 30 minutes pairs boneless skinless chicken breasts, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb boneless skinless chicken breasts
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 1 cup, drained and rinsed canned black beans
• 8 small corn tortillas
• 2 medium diced fresh tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 1/4 cup (optional) sour cream

Instructions

1. Step 1: In a small bowl, combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this spice mixture evenly over 1 lb boneless skinless chicken breasts.
2. Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and let rest for 5 minutes before slicing into thin strips.
3. Step 3: While chicken cooks, prepare the pico de gallo by mixing 2 diced medium fresh tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Set aside to let flavors meld.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
5. Step 5: To assemble, place a few slices of grilled chicken on each tortilla, top with 1/8 cup black beans (about 1 cup total divided), and spoon 2 tbsp pico de gallo over the top. Add a dollop of 1/4 cup sour cream if desired. Serve immediately.