- 12 oz. chicken breast, cooked & shredded
- 1 ¾ c. black beans, rinsed
- 1 c. frozen corn, thawed
- 2 T. fire roasted green chilis
- ½ c. pickled red onions
- 1 tsp. ancho chili powder
- 1 tsp. smoked paprika
- ¾ tsp. Mexican oregano
- ¾ tsp. ground cumin
- ½ tsp. garlic powder
- ¼ tsp. cayenne (optional)
- 2 T. lime juice
- 2 c. shredded cheese
- 18 small flour tortillas
Preheat the oven to 450°F. Place a silicone baking mat on a sheet pan and set aside.
In a large bowl, combine the chicken with the black beans, corn, chilis, onions, spices, and lime juice; mix well.
Portion half of the cheese into the tortillas and top with the chicken and beans mixture. Fold over half of the tortilla, pressing down firmly to close them up and place them on the prepared sheet pan. Sprinkle the tops of the tortillas with the remaining cheese, pressing it into place as needed.
Transfer the baking sheet to the oven and bake for six to seven minutes until the tacos are crispy on the bottom side. Flip them over and bake for six to seven minutes longer until browned and crispy on both sides.
Serve hot. Enjoy!
- Yields: 6-8 servings
- Preparation Time: 20 minutes
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