One-Pot Chicken and Veggie Tacos

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A vibrant, weeknight-friendly meal featuring seasoned ground chicken and roasted vegetables, served in warm corn tortillas with fresh toppings. This American-inspired quick recipe, ready in about 35 minutes, pairs olive oil, ground chicken, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 tbsp olive oil
• 1 lb ground chicken
• 1, diced onion
• 2 cloves, minced garlic
• 1 (15 oz) can, drained and rinsed black beans
• 1 (15 oz) can, drained corn
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 cup tomato sauce
• 1/4 cup water
• 8 corn tortillas
• 1 cup shredded cheese
• 1/2 cup, diced avocado
• 1/4 cup, chopped cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground chicken and cook, breaking into small pieces, until browned and cooked through, about 5-7 minutes.
2. Step 2: Add 1 diced onion and 2 minced garlic cloves to the skillet, cooking for 3 minutes until softened.
3. Step 3: Stir in 1 (15 oz) can black beans, 1 (15 oz) can corn, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp paprika, and 1/4 tsp cayenne pepper, then add 1/2 cup tomato sauce and 1/4 cup water. Simmer for 5 minutes until flavors meld.
4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave. Serve chicken mixture over tortillas, topped with 1 cup shredded cheese, 1/2 cup diced avocado, and 1/4 cup chopped cilantro.