Easy Chicken and Bean Tacos

There are certain meals that just feel like a warm hug for the soul, and for my family, these Easy Chicken and Bean Tacos have become exactly that. I remember the first time I whipped them up on a particularly hectic Tuesday evening. The kids were hungry, homework was looming, and I needed something fast, flavorful, and relatively healthy that wouldn’t require hours in the kitchen or result in a mountain of dishes. Skeptical but hopeful, I followed the simple steps, the aromatic scent of sautéing onions and garlic quickly filling the kitchen, followed by the savory smell of chicken simmering with taco spices. The result? Pure magic. Everyone, from my pickiest eater to my perpetually hungry teenager, devoured them. Plates were cleaned, seconds were requested, and suddenly, that chaotic Tuesday felt a whole lot calmer and happier. Since then, these tacos have become a staple in our meal rotation. They are incredibly versatile – perfect for clearing out leftover chicken or adapting with different beans and toppings based on what we have on hand. They are genuinely easy, living up to their name, making them ideal for weeknights, casual get-togethers, or even a fun DIY taco bar night. The combination of tender, flavorful shredded chicken and hearty beans creates a satisfying filling that’s both comforting and exciting. It’s simple food, done right, and it consistently brings smiles to our dinner table. I’m thrilled to share this recipe with you, hoping it brings as much ease and joy to your mealtimes as it does to ours.

Ingredients for Easy Chicken and Bean Tacos

Here’s what you’ll need to gather to create this delicious and straightforward meal:

• 1 tbsp Olive Oil or Vegetable Oil: Used for sautéing the aromatics and cooking the chicken, providing a base flavor.
• 1 medium Yellow Onion: Finely chopped. Forms the aromatic foundation of the filling.
• 2 cloves Garlic: Minced. Adds essential pungent flavor that complements the chicken and spices.
• 1 lb Boneless, Skinless Chicken Breasts or Thighs: The star protein. Breasts are leaner, while thighs offer more flavor and moisture. Can be cut into chunks for faster cooking or cooked whole and shredded.
• 1 packet (approx. 1 oz or 3 tbsp) Taco Seasoning: Provides the classic taco flavor profile. Use store-bought for convenience or make your own blend.
• ½ cup Water or Low-Sodium Chicken Broth: Helps create a sauce for the filling and keeps the chicken moist while simmering. Broth adds extra flavor.
• 1 can (15 oz) Black Beans or Pinto Beans: Rinsed and drained. Adds fiber, protein, and a creamy or earthy texture (depending on the bean) to the filling.
• 8-12 Small Flour or Corn Tortillas: The vessel for your tacos. Choose your preference; corn tortillas offer authentic flavor, while flour tortillas are softer and more pliable.
• Optional Toppings (as desired): Shredded lettuce, diced tomatoes, shredded cheddar or Monterey Jack cheese, sour cream or Greek yogurt, salsa (mild, medium, or hot), guacamole or diced avocado, chopped fresh cilantro, lime wedges, sliced jalapeños, pickled red onions.

Step-by-Step Instructions for Making Chicken and Bean Tacos

Follow these simple steps to taco perfection:

1. Prepare the Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the finely chopped yellow onion and cook, stirring occasionally, until softened and translucent, usually about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Cook the Chicken: If using chicken chunks, add them to the skillet and cook, stirring occasionally, until browned on all sides. If using whole chicken breasts or thighs, add them to the skillet and sear for 2-3 minutes per side.
3. Add Seasoning and Liquid: Sprinkle the taco seasoning evenly over the chicken. Pour in the water or chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pan – that’s where a lot of flavor lives!
4. Simmer the Chicken: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook until the chicken is cooked through and tender. This will take about 15-20 minutes for chunks or 20-25 minutes for whole pieces, depending on their thickness. The internal temperature should reach 165°F (74°C).
5. Shred the Chicken: Once cooked, carefully remove the chicken pieces from the skillet and place them on a clean cutting board or in a large bowl. Leave the sauce simmering gently in the skillet. Using two forks, shred the chicken into bite-sized pieces. It should shred easily if cooked properly.
6. Combine Filling Ingredients: Return the shredded chicken to the skillet with the sauce. Add the rinsed and drained black beans or pinto beans. Stir everything together gently to combine. Let the mixture simmer uncovered for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. If it becomes too thick, add a splash more water or broth. Taste and adjust seasoning if needed (you might want more salt, pepper, or a pinch of chili powder depending on your taco seasoning).
7. Warm the Tortillas: While the filling simmers, warm your tortillas. You can do this a few ways:
   • Microwave: Wrap a stack of tortillas in a slightly damp paper towel and microwave for 30-60 seconds until warm and pliable.
   • Skillet: Warm tortillas one by one in a dry skillet over medium heat for about 15-30 seconds per side until soft and slightly puffed.
   • Oven: Wrap a stack of tortillas in foil and warm in a 300°F (150°C) oven for 10-15 minutes.
   • Gas Stove (for corn tortillas): Carefully warm directly over a low flame for a few seconds per side until lightly charred and flexible (use tongs!).
8. Assemble the Tacos: Lay out the warm tortillas. Spoon a generous amount of the chicken and bean filling into the center of each tortilla.
9. Add Toppings and Serve: Set out bowls of your desired toppings and let everyone customize their own tacos. Serve immediately and enjoy!

Nutrition Facts (Approximate per Serving)

Please note that these values are estimates and can vary significantly based on the specific ingredients used (especially type of chicken, brand of taco seasoning, type of tortilla) and the amount and type of toppings added.

• Serving Size: 2 Tacos (using small tortillas, filling divided evenly, before toppings)
• Calories: Approximately 350-450 kcal per serving (highly variable with toppings)
• Protein: Around 25-35g. Primarily from the chicken and beans, crucial for muscle maintenance, satiety, and overall body function.
• Fiber: Approximately 8-12g. Mainly from the beans and potentially whole wheat tortillas or vegetable toppings; important for digestive health and helping you feel full.
• Fat: Roughly 10-18g. Comes from the cooking oil, chicken (especially thighs), cheese, sour cream, and avocado. Choose leaner chicken and lighter toppings to reduce fat content.
• Carbohydrates: Approximately 30-45g. Primarily from the tortillas and beans, providing energy. Corn tortillas generally have fewer carbs than flour tortillas.
• Sodium: Can range from 600-1000mg+. Largely dependent on the taco seasoning (store-bought can be high) and canned beans (even rinsed). Using low-sodium broth, unsalted beans, and homemade seasoning can help manage sodium levels.

Preparation and Cooking Time

This recipe is designed for efficiency, making it a fantastic option for busy schedules.

• Preparation Time: Approximately 15 minutes. This includes chopping the onion, mincing the garlic, rinsing the beans, and getting your toppings ready if you do it concurrently.
• Cooking Time: Approximately 25-35 minutes. This covers sautéing the aromatics, cooking and simmering the chicken, shredding it, and simmering the final filling mixture.
• Total Time: Approximately 40-50 minutes from start to finish. A flavorful, satisfying meal achievable in under an hour!

How to Serve Your Delicious Chicken and Bean Tacos

Serving these tacos is half the fun, as customization is key! Here are some popular ways to present and enjoy them:

• Classic Assembly: Simply spoon the warm chicken and bean filling onto warmed tortillas and top with your favorites:
  • Shredded iceberg or romaine lettuce for crunch.
  • Diced ripe tomatoes or pico de gallo for freshness.
  • Shredded Mexican blend cheese, cheddar, or Monterey Jack for melty goodness.
  • A dollop of cool sour cream or plain Greek yogurt.
  • Your favorite store-bought or homemade salsa.
  • Creamy guacamole or simple sliced avocado.
  • A sprinkle of fresh chopped cilantro for brightness.
  • A squeeze of fresh lime juice to enhance all the flavors.
• DIY Taco Bar: This is perfect for families or gatherings. Arrange the warm filling in a central bowl or slow cooker set to ‘warm’. Place warmed tortillas nearby. Set out individual bowls containing a wide variety of toppings, allowing everyone to build their perfect taco. Include options like:
  • Multiple cheese choices (shredded, crumbled queso fresco).
  • Different salsas (verde, roja, corn and black bean).
  • Pickled jalapeños or fresh sliced serranos for heat seekers.
  • Pickled red onions for a tangy bite.
  • Crumbled cotija cheese.
  • Finely shredded cabbage or slaw instead of lettuce.
• Serving Suggestions with Sides: Make it a complete meal by adding simple side dishes:
  • Mexican rice or cilantro-lime rice.
  • Refried beans (pinto or black).
  • A simple corn salad with lime and chili powder.
  • Tortilla chips with extra salsa and guacamole.
  • A light avocado and tomato salad.
• Drink Pairings: Complement your tacos with refreshing beverages:
  • Classic Margaritas (on the rocks or frozen).
  • Cold Mexican beers (like Corona, Modelo, Pacifico) served with a lime wedge.
  • Non-alcoholic options like Agua Fresca (hibiscus, tamarind, or horchata), sparkling water with lime, or Mexican Coca-Cola.

Additional Tips for Perfect Chicken and Bean Tacos Every Time

Elevate your taco game with these helpful hints:

1. Chicken Choices: While chicken breast works well and is lean, chicken thighs generally result in more tender, flavorful, and moist shredded chicken due to their higher fat content. Don’t be afraid to use a mix!
2. Bean Variations: Feel free to mix bean types! Half black beans and half pinto beans add nice textural variety. Kidney beans can also work in a pinch. Always rinse canned beans thoroughly to remove excess sodium and the ‘canned’ taste.
3. Control the Spice: The heat level primarily comes from the taco seasoning. If you like it spicy, choose a ‘hot’ taco seasoning, add a pinch of cayenne pepper or red pepper flakes to the filling, or include diced jalapeños (with seeds for more heat) when sautéing the onions. For less spice, use a mild seasoning.
4. Homemade Taco Seasoning: For better flavor control and less sodium, make your own taco seasoning! A simple blend includes chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and black pepper. You can adjust the ratios to your liking.
5. Boost the Veggies: Feel free to add more vegetables to the filling. Finely diced bell peppers (any color) or zucchini can be sautéed along with the onions. Stirring in a cup of frozen corn towards the end of simmering adds sweetness and texture.
6. Make-Ahead Magic: The chicken and bean filling is perfect for meal prep! Cook it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3-4 days. Simply reheat gently on the stovetop or in the microwave before serving.
7. Tortilla Warming Wisdom: Don’t skip warming the tortillas! Cold, stiff tortillas are prone to cracking and don’t taste as good. Warming makes them pliable and enhances their flavor. The skillet or direct flame method (for corn) adds a lovely toasted quality.
8. Rotisserie Chicken Shortcut: In a real time crunch? Use shredded meat from a store-bought rotisserie chicken! Skip the chicken cooking steps (steps 2, 4, 5). Sauté the onions and garlic, add the pre-shredded chicken, taco seasoning, broth/water, and beans, and simmer for about 10 minutes to let the flavors meld.

Frequently Asked Questions (FAQ) about Easy Chicken and Bean Tacos

Here are answers to some common questions about this recipe:

1. Can I use ground chicken or turkey instead of shredded chicken?
   Absolutely! Substitute 1 lb of ground chicken or turkey. Brown the ground meat along with the onions and garlic, breaking it up with a spoon. Drain any excess fat if necessary, then proceed with adding the taco seasoning, liquid, and beans, simmering to combine flavors.
2. How can I make this recipe vegetarian or vegan?
   Easily! Omit the chicken entirely. Double the amount of beans (use one can of black beans and one can of pinto beans, or two cans of your favorite). You could also add sautéed vegetables like bell peppers, zucchini, corn, or sweet potatoes for extra substance. Use vegetable broth instead of chicken broth. For a vegan version, ensure your tortillas and toppings (like sour cream substitute, vegan cheese) are dairy-free.
3. How do I store and reheat leftovers?
   Store the leftover chicken and bean filling separately from the tortillas and toppings in airtight containers in the refrigerator. The filling will last for 3-4 days. Reheat the filling gently on the stovetop over medium-low heat, adding a splash of water or broth if it seems dry, or reheat in the microwave. Warm fresh tortillas and assemble with fresh toppings just before serving.
4. Can I freeze the chicken and bean filling?
   Yes, the filling freezes very well! Let it cool completely, then transfer it to freezer-safe bags or containers. Label with the date and contents. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
5. What kind of beans are truly the best for this recipe?
   Both black beans and pinto beans work wonderfully, and the “best” often comes down to personal preference. Black beans hold their shape well and have a slightly firmer texture and subtly sweet taste. Pinto beans are creamier and mash slightly into the sauce, thickening it nicely, with an earthier flavor. Using a mix can offer the best of both worlds!
6. Is this recipe considered spicy? How can I adjust the heat?
   As written, using a standard mild or medium taco seasoning packet, the recipe is flavorful but not typically very spicy. The heat level is easily adjustable. To increase spice: use a hot taco seasoning, add cayenne pepper, red pepper flakes, chipotle powder, or fresh diced jalapeños/serranos to the filling. To decrease spice: ensure you use a mild taco seasoning and avoid adding extra chili peppers. Always serve spicy toppings like hot salsa or jalapeños on the side.
7. Can I really use a rotisserie chicken for this?
   Yes, using a rotisserie chicken is a fantastic shortcut! It saves significant time as the chicken is already cooked. Simply shred the meat from one rotisserie chicken (you’ll likely get more than 1 lb, so adjust seasoning/liquid accordingly or save extra chicken for another use). Sauté the aromatics, then add the shredded chicken, seasoning, beans, and liquid, and simmer for about 10 minutes for the flavors to meld.
8. What type of tortillas should I use – corn or flour?
   This is purely personal preference! Corn tortillas offer a more authentic, slightly nutty corn flavor and are typically gluten-free. They can be slightly more prone to tearing if not warmed properly. Flour tortillas are softer, larger, and more pliable, making them easier to handle, especially for beginners or kids. Small “street taco” size tortillas work well for either type. Try both and see which you prefer!

Print