Chicken, Corn, & Black Bean soft tacos

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 225.3
  • Total Fat: 7.0 g
  • Cholesterol: 36.4 mg
  • Sodium: 391.9 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 4.4 g
  • Protein: 17.5 g

View full nutritional breakdown of Chicken, Corn, & Black Bean soft tacos calories by ingredient


Introduction

Whip up a batch of these at the start of the week then freeze them. Then throw them in the micro wave or for best results, toast in a George Foreman grill or sandwich press for a toasted tortilla. Whip up a batch of these at the start of the week then freeze them. Then throw them in the micro wave or for best results, toast in a George Foreman grill or sandwich press for a toasted tortilla.
Number of Servings: 10

Ingredients

    2 Boneless Skinless Chicken Breast, cut into 1" pieces
    1 can yellow corn, drained
    1 can black beans, drained
    2ish cups shredded cheese (I used Colby jack but whatever will work)
    10 fajita size flour tortillas (or corn, or low carb, whatever)


    (optional, for dipping)
    sour cream
    salsa
    guacamole

Tips

I wrap mine individually in sandwich bags, then put them all in a big gallon sized freezer bag so they don't stick to each other, and they don't get freezer burned.


Directions

Cook chicken in a non stick skillet until done, about 10 minutes, then add in the drained canned items and cook for about another 5 minutes. Warm the tortillas and put however much filling you want, top with a sprinkle of cheese, wrap up in plastic wrap and freeze, or serve immediately.

Serving Size: Makes 10 tacos

Number of Servings: 10

Recipe submitted by SparkPeople user TWINKSPLUS2MOM.