Tex-Mex Spiced Chicken and Black Bean Tacos

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

Tender chicken seasoned with Texan spices paired with black beans and fresh salsa in warm tortillas for a vibrant taco night. This mexican-inspired tacos & burritos ready in about 30 minutes pairs boneless skinless chicken breasts, olive oil, chili powder 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

Instructions

  1. Step 1: Combine 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp salt in a small bowl. Rub this spice mix evenly over 1 lb boneless skinless chicken breasts.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the spiced chicken breasts and cook for 5-6 minutes per side until cooked through and golden. Remove from heat and let rest for 5 minutes before slicing into thin strips.
  3. Step 3: In a bowl, mix 1/2 cup diced tomatoes, 1/4 cup diced red onion, 1 minced jalapeño, 1/4 tsp salt, and 1/4 cup chopped fresh cilantro to make a fresh salsa.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly charred.
  5. Step 5: To assemble, place sliced chicken and 1/2 cup drained black beans on each tortilla. Top with the fresh salsa and a squeeze of lime from 1 lime wedge per taco. Serve immediately.

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Frequently asked questions

How long does Tex-Mex Spiced 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 Tex-Mex Spiced 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 Tex-Mex Spiced 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 Tex-Mex Spiced 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 Tex-Mex Spiced Chicken and Black Bean 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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