Quick Mexican-Inspired Chicken and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

Easy, flavorful tacos blending spiced chicken and black beans with fresh toppings, perfect for a fast weeknight meal. This Mexican recipe, ready in about 25 minutes, pairs boneless skinless chicken thighs, diced, olive oil, and ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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 boneless skinless chicken thighs, diced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 cup canned black beans, drained and rinsed
• 8 small corn tortillas
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 4 lime wedges
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb diced boneless skinless chicken thighs and cook for 5 minutes until starting to brown.
2. Step 2: Sprinkle 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper over the chicken; stir to coat and cook for an additional 5 minutes until chicken is cooked through and spices are fragrant.
3. Step 3: Add 1 cup drained and rinsed canned black beans to the skillet; stir and cook for 2 minutes until heated through.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until soft and pliable.
5. Step 5: Fill each tortilla with the chicken and black bean mixture, then top with 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, 1/2 cup sour cream, and 1/2 cup shredded cheddar cheese.
6. Step 6: Serve tacos immediately with 4 lime wedges for squeezing over the top to add a fresh, zesty finish.