Red Chile Chicken and Black Bean Tacos

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Red Chile Chicken and Black Bean Tacos begin with chicken, black beans, and Mexican spices in a saucy, spicy, red chile sauce. Stuffed into crunchy taco shells and topped with melting cheese, these tacos disappear almost as fast as I can make them!

I’m partnering with Safeway today to tell you about the tacos that we’re loving these days. Red Chile Chicken and Black Bean Tacos were a kid favorite from the first bite. I’ve made these tacos a couple times already. They’re perfect for easy game day snacking or for a stress free weeknight meal.

We made these tacos for lunch the first time we made them and my boys polished off the entire recipe on their own! I made them a few nights later for dinner and served them with Cilantro Lime Rice and a salad. This is a two thumbs up meal all the way around the table.

For another fantastic taco recipe to try, check out my pineapple chicken tacos. We’re talking about sweet and savory teriyaki chicken, topped with fresh pineapple and all the classic taco fillings. Who could say no?

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Red Chile Chicken and Black Bean Tacos

Mary Younkin

Servings: 4 -5 servings

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Ingredients 

1x2x3x

• ▢ 1 box Old
• ▢ El Paso™ Taco Shells
• ▢ 4 cups chopped or shredded cooked chicken
• ▢ 1 cup red chile enchilada sauce
• ▢ 15 ounces black beans, drained and rinsed
• ▢ 1 tablespoon Mexican Spice Mix or taco seasoning
• ▢ 2 cups shredded cheddar pepper jack, or crumbled cotija cheese
• ▢ Optional toppings:
• ▢ ¼ head of green cabbage or crisp lettuce very thinly shaved
• ▢ ½ medium red onion sliced very thin
• ▢ 1 cup cilantro chopped
• ▢ 2 avocados chopped or sliced thin
• ▢ 2 limes cut into wedges

Instructions 

• Preheat the oven to 400°F. Place the taco shells in a 9x13 pan. Combine the chicken, red chile sauce, black beans, and Mexican spice mix in a large saucepan over medium-high heat. Stir frequently and heat just until the chicken is warm, about 5 minutes.
• Divide the filling between the taco shells. Sprinkle generously with cheese and bake again, just until the cheese has melted, about 3-5 minutes. Top each taco with the toppings of your choice. Enjoy!

Notes

You can use a rotisserie chicken to make these tacos even simpler. Or you can cook and shred your own chicken with very little effort by using the crock-pot or pressure cooker.

Did you make this? Leave a comment below!

Here are a few more taco recipes you might like:
Shrimp Taco Bites by I Wash, You Dry
Easy Taco Pie by All Day I Dream About Food
Fish Taco Cabbage Bowl by Kalyn’s Kitchen
Taco Cheese Pie by Shugary Sweets
Crispy Salmon Fish Tacos by Foodness Gracious
Apple Pie Tacos by Cook Crave Inspire

I picked up the ingredients used in this recipe at Safeway. Nothing beats having one of your favorite stores less than a mile from the house!

Disclosure: I’ve partnered with Albertsons & Safeway to share this recipe with you. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts are my own.