Tex-Mex Chicken and Black Bean Street Tacos

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

Soft corn tortillas filled with seasoned grilled chicken, black beans, fresh pico de gallo, and a squeeze of lime for vibrant Tex-Mex street flavors. This mexican-inspired tacos & burritos ready in about 35 minutes pairs olive oil, chili powder, 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 "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: 20 min Cook: 15 min Serves 4 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper to create the chicken seasoning.
  2. Step 2: Rub this mixture evenly over 2 boneless, skinless chicken breasts. Let marinate for 15 minutes at room temperature.
  3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill chicken breasts for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove and let rest for 5 minutes.
  4. Step 4: While chicken rests, heat black beans in a small saucepan over medium heat until warmed through, about 5 minutes.
  5. Step 5: Prepare pico de gallo by mixing 1 diced tomato, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 minced small jalapeño, and 2 tbsp lime juice in a bowl.
  6. Step 6: Slice grilled chicken into thin strips. Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
  7. Step 7: Assemble tacos by layering black beans, sliced chicken, pico de gallo, a dollop of 1/4 cup sour cream, and sprinkle with 1/2 cup shredded cheddar cheese on each tortilla.
  8. Step 8: Serve immediately with extra lime wedges for squeezing.

Frequently asked questions

How long does Tex-Mex Chicken and Black Bean Street Tacos take to make?

Total time is about 35 minutes (20 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 Tex-Mex Chicken and Black Bean Street 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 Tex-Mex Chicken and Black Bean Street 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 Tex-Mex Chicken and Black Bean Street 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 Tex-Mex Chicken and Black Bean Street 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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