Garcia's Smoky Chicken and Black Bean Tacos

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Juicy grilled chicken tacos topped with smoky roasted black beans and fresh pico de gallo. This mexican-inspired chicken (vegetarian option) ready in about 50 minutes pairs chicken thighs, black beans, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 chicken thighs
• 1 can (15 oz) black beans
• 1/2 cup red onion
• 1 medium tomato
• 1 jalapeño
• 1/4 cup cilantro
• 1 lime
• 1 tsp cumin
• 1.5 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp olive oil
• 8 corn tortillas
• 1 avocado

Instructions

1. Step 1: Trim chicken thighs of skin and bones, then cut into 1-inch pieces. In a bowl, combine 1.5 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 2 tbsp olive oil, and 1/2 tsp salt. Toss chicken pieces to coat evenly, then marinate for 15 minutes.
2. Step 2: Preheat grill or skillet to medium-high heat. Grill chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F, then set aside to rest.
3. Step 3: While chicken cooks, drain and rinse black beans. In a small skillet, heat 1 tbsp olive oil over medium heat. Add 1/2 cup chopped red onion and 1 diced jalapeño, sautéing for 5 minutes until softened. Stir in black beans, 1/2 tsp cumin, and 1/4 cup water. Simmer uncovered for 10 minutes until beans are heated through and slightly thickened.
4. Step 4: Chop tomato, 1/2 cup cilantro, and 1/4 cup red onion for pico de gallo. Squeeze juice from 1 lime over the mixture, then season with a pinch of salt.
5. Step 5: Warm corn tortillas in a dry skillet for 20 seconds per side. Assemble tacos with 2-3 chicken pieces, 2 tbsp smoky black beans, 2 tbsp pico de gallo, and 1/4 sliced avocado per tortilla. Serve immediately.