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.

Red Chile Chicken and Black Bean Tacos

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Servings: 4 -5 servings

Ingredients 

• 1 box Old1 box Old
• El Paso™ Taco ShellsEl Paso™ Taco Shells
• 4 cups chopped or shredded cooked chicken4 cups chopped or shredded cooked chicken
• 1 cup red chile sauce1 cup red chile sauce
• 1 15-ounce can black beans, drained and rinsed1 15-ounce can black beans, drained and rinsed
• 1 tablespoon Mexican Spice Mix or taco seasoning1 tablespoon Mexican Spice Mix or taco seasoning
• 2 cups shredded cheddar pepper jack, or crumbled cotija cheese2 cups shredded cheddar pepper jack, or crumbled cotija cheese
• Optional toppings:Optional toppings:
• 1/4 head of green cabbage or crisp lettuce very thinly shaved1/4 head of green cabbage or crisp lettuce very thinly shaved
• 1/2 medium red onion sliced very thin1/2 medium red onion sliced very thin
• 1 cup cilantro chopped1 cup cilantro chopped
• 2 avocados chopped or sliced thin2 avocados chopped or sliced thin
• 2 limes cut into wedges2 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.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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.