One-Pot Spicy Chicken and Black Bean Tacos

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

A vibrant one-pot chicken and black bean mixture seasoned with smoky spices, perfect for quick and flavorful taco night. This mexican ready in about 30 minutes pairs (15 oz), drained and rinsed black beans, medium, diced yellow onion, minced garlic cloves 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
  2. Step 2: Add 1 lb diced boneless skinless chicken breasts to the skillet and cook for 6-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
  3. Step 3: Stir in 2 tsp ground cumin, 1 1/2 tsp smoked paprika, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until the spices bloom.
  4. Step 4: Add 1 can (15 oz) drained and rinsed black beans and 1/2 cup chicken broth, stirring to combine. Reduce heat to medium-low and simmer for 5 minutes until the liquid reduces slightly.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Spoon the chicken and black bean mixture evenly onto the tortillas, garnish with 1/4 cup chopped fresh cilantro, and serve with 4 lime wedges.

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Frequently asked questions

How long does One-Pot Spicy Chicken and Black Bean Tacos take to make?

Total time is about 30 minutes (10 min prep + 20 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 One-Pot Spicy 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 medium, diced yellow onion from drying out.

Can I substitute ingredients in One-Pot Spicy 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 One-Pot Spicy Chicken and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pot Spicy Chicken and Black Bean Tacos?

Mexican mexican 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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