Chicken and Black Bean Soft Tacos

Chicken and Black Bean Soft Tacos

Whip up a fiesta for dinner in just 30 minutes!
  • 30 Minutes Total
  • 12 Servings

Ingredient List

  • 1 pkg (215 g) Old El Paso* Spanish Rice or Mexican Rice
  • 1 tbsp (15 mL) vegetable oil
  • 1 lb (500 g) boneless skinless chicken breasts, cut into thin strips
  • 1 pkg (465 g) Old El Paso* Soft Taco Kit (or Old El Paso* Hard & Soft Taco Kit)
  • 2/3 cup (150 mL) water
  • 1 can (540 mL) black beans, rinsed & drained
  • 1 medium red pepper, chopped (about 1 cup/250 mL)
  • 1/3 cup (75 mL) sliced green onion (about 5 medium)
  • 1/2 cup (125 mL) chopped fresh cilantro
  • 1 1/2 cup (375 mL) shredded Cheddar cheese or Mexican cheese blend
  • Old El Paso* Thick N' Chunky* Salsa, guacamole and sour cream, if desired

Preparation

  1. In medium saucepan, make rice as directed on package, omitting margarine.
  2. Meanwhile, in non-stick skillet, heat oil over medium-high heat until hot (1-2 minutes). Add chicken and cook 3 to 5 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook and stir about 5 minutes until most of liquid is absorbed.
  3. Stir chicken mixture, beans, pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
  4. Warm tortillas acording to package directions. Fill each tortilla (or hard taco shell) with chicken-rice mixture. Top with cheese and taco sauce (or salsa) and sour cream or guacamole.