Half-Half Layered Mexican Chicken and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas layered with seasoned shredded chicken and black beans, topped with fresh salsa and avocado for a balanced and flavorful taco experience. This mexican-inspired tacos & burritos ready in about 20 minutes pairs shredded cooked chicken, drained and rinsed black beans, small corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Prep: 10 min Cook: 10 min Serves 3 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 cup shredded cooked chicken, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook for 4-5 minutes until heated through and fragrant.
  2. Step 2: Add 1 cup drained and rinsed black beans to the skillet, stirring gently to combine. Cook for another 2 minutes until warmed.
  3. Step 3: Warm 6 small corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
  4. Step 4: Assemble the tacos by layering half the chicken mixture and half the black beans onto each tortilla, then top with 1/2 cup fresh tomato salsa and slices from 1 medium ripe avocado.
  5. Step 5: Garnish with 2 tbsp chopped fresh cilantro and serve immediately with 2 lime wedges for squeezing over the tacos.

Equipment for this recipe

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Frequently asked questions

How long does Half-Half Layered Mexican Chicken and Black Bean Tacos take to make?

Total time is about 20 minutes (10 min prep + 10 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 Half-Half Layered Mexican Chicken and Black Bean Tacos?

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 shredded cooked chicken from drying out.

Can I substitute ingredients in Half-Half Layered Mexican Chicken and Black Bean Tacos?

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 Half-Half Layered Mexican Chicken and Black Bean Tacos for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Half-Half Layered Mexican Chicken and Black Bean Tacos?

Mexican tacos & burritos 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.

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