Baked Chicken and Black bean Tacos

Mar 8

A quick, crowd-pleasing twist on classic tacos, perfect for busy nights, meal prep, or casual gatherings. Corn tortillas get layered with seasoned ground chicken, hearty black beans (swapped for refried), baked until crispy, then finished with creamy lime-kissed guacamole and low-fat shredded Mexican cheese for that gooey, satisfying melt.

Packed with lean protein, fiber from beans & veggies, healthy fats from avocado, and bright citrus, they're flavorful, balanced, and way healthier than fried versions. Great for family dinners or freezing extras. simple ingredients, big payoff!

Let’s dig in!

Total time: 30 Minutes | Prep Time: 15 Minutes | Cook Time: 15 Minutes

Servings: 4-6

Ingredients

Tacos

12 small corn tortillas
2 tbsp taco seasoning
1 lb ground chicken (lean preferred)
1 cup canned black beans, drained and rinsed (or mashed lightly for creamier texture)

Lime Guacamole

½ cup mashed avocado (about 1–2 avocados)
¼ cup chopped bell peppers (any color)
2 tbsp chopped red onion
1 tsp garlic powder
1 tsp onion powder
2 tsp Everything But The Bagel seasoning
¼ tsp black pepper
Juice of 1 lime (added for brightness & freshness)

Toppings

1–1½ cups low-fat shredded Mexican cheese blend (e.g., cheddar, Monterey Jack mix)
Optional extras: shredded iceberg lettuce, chopped tomatoes, fresh cilantro, salsa

Instructions:

Preheat & Cook Chicken: Preheat oven to 400°F. In a skillet over medium heat, cook ground chicken with taco seasoning until browned and fully cooked (about 6–8 min).
Assemble Tacos: Lightly spray a baking sheet with cooking spray. Lay out corn tortillas. Spread a thin layer of black beans on each, top evenly with cooked chicken.
Bake: Fold tortillas over (or leave open-face if preferred) and bake 12–15 minutes until edges are crispy and lightly golden.
Make Guacamole: While baking, mash avocado in a bowl. Mix in chopped peppers, red onion, garlic powder, onion powder, Everything But The Bagel seasoning, black pepper, and fresh lime juice. Taste and adjust.
Finish & Serve: Remove tacos from oven. Top each with a sprinkle of low-fat shredded Mexican cheese (it'll melt from residual heat). Add generous dollops of lime guacamole and any extras like lettuce or tomatoes.