Southwest Chicken and Black Bean Tacos

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

Soft corn tortillas filled with spiced shredded chicken, black beans, roasted corn, and fresh cilantro, topped with a creamy lime-cilantro dressing for a flavorful taco experience. This mexican ready in about 30 minutes pairs large (about 1 lb) chicken breasts, olive oil, ground cumin 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: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub this spice blend evenly over 2 large chicken breasts (about 1 lb).
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add the seasoned chicken breasts and cook 6-7 minutes per side until fully cooked and juices run clear. Remove from heat and shred the chicken with two forks.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds on each side until pliable.
  4. Step 4: In a small bowl, combine 1/2 cup Greek yogurt, 2 tbsp lime juice, 1/4 tsp garlic powder, and 2 tbsp chopped fresh cilantro to make the lime-cilantro dressing.
  5. Step 5: Assemble each taco by layering shredded chicken (about 1/4 cup), 1/8 cup black beans, 1/8 cup roasted corn, and a spoonful of the lime-cilantro yogurt sauce. Garnish with additional chopped cilantro if desired and serve immediately.

Frequently asked questions

How long does Southwest Chicken and Black Bean Tacos take to make?

Total time is about 30 minutes (15 min prep + 15 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 Southwest 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 olive oil from drying out.

Can I substitute ingredients in Southwest 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 Southwest 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 Southwest 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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