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.
- 1 box Old
- El Paso™ Taco Shells
- 4 cups chopped or shredded cooked chicken
- 1 cup red chile sauce
- 1 15-ounce can 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:
- 1/4 head of green cabbage or crisp lettuce very thinly shaved
- 1/2 medium red onion sliced very thin
- 1 cup cilantro chopped
- 2 avocados chopped or sliced thin
- 2 limes cut into wedges
- 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!
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.