Garcia's Chipotle Chicken & Black Bean Tacos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, smoky-spiced chicken taco filling inspired by the most common Hispanic surname, featuring tender chicken with a kick of chipotle and creamy avocado. This mexican-inspired quick meals ready in about 45 minutes turns pound chicken breasts, diced tomatoes, (15 oz) black beans into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 390 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 pound chicken breasts
• 1 cup diced tomatoes
• 1 can (15 oz) black beans
• 1 large avocado
• 12 corn tortillas
• 2 chipotle peppers in adobo
• 1 lime
• 1 tsp cumin
• 2 tbsp olive oil
• 1/4 cup red onion
• 1/4 cup cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Step 1: Slice chicken breasts into 1/2-inch strips and place in a bowl. Add 1 minced chipotle pepper, 1 tsp cumin, 1/2 tsp salt, and 1 tbsp lime juice; toss to coat and marinate for 15 minutes.
2. Step 2: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook for 5-6 minutes until golden and no longer pink in the center, then transfer to a plate.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet, then sauté diced red onion for 2 minutes until translucent. Stir in 2 minced chipotle peppers and cook for 1 minute until fragrant.
4. Step 4: Add diced tomatoes, black beans (rinsed and drained), and 1/4 cup water; simmer for 8 minutes until slightly thickened and flavors meld.
5. Step 5: Stir in cooked chicken and heat through for 2 minutes. Squeeze in 1 tbsp lime juice and add cilantro, then adjust salt if needed.
6. Step 6: Warm corn tortillas in a dry skillet for 20 seconds per side, then fill with chicken mixture and top with avocado slices and extra cilantro.