Celebrate the beginning of summer with bright flavors and fresh weeknight dinners. A kid-friendly mix of quality convenience items and bright produce imparts fresh taste with minimal legwork. Rotisserie chicken gets a flavor boost from smoky barbecue sauce before being tucked in a warm tortilla and embellished with toppings. The quick filling combines a mix of quality convenience items and fresh produce for the perfect combination of speed and taste. Look to organic barbecue sauce with less added sugar, such as Annie’s. A dollop of zesty Greek yogurt offers a cool counterpoint and velvety creaminess. These better-than-takeout tacos are protein-packed and ready in less than 30 minutes—now that’s how you win a weeknight.
2 teaspoons olive oil
2/3 cup diced red bell pepper (from 1 bell pepper)
3/4 cup frozen whole kernel sweet corn, thawed
3/4 cup canned unsalted black beans, rinsed and drained
3 tablespoons chopped fresh cilantro leaves, plus more for garnish
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt
Est. added sugars 1g
How to Make It
Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in corn and black beans; cook until warmed through, 2 to 3 minutes. Set aside.
Place shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at HIGH 1 minute or until warmed through.
Warm tortillas according to package directions. Place 3 tablespoons chicken mixture in center of each tortilla. Top each tortilla with 3 tablespoons bell pepper mixture.
Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each taco with about 1 tablespoon yogurt mixture. Sprinkle tacos with cilantro.