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BBQ Chicken-and-Black Bean Tacos

Photo: Hector Manuel Sanchez
Active time 15 mins
Total time 25 mins

Serves 5 (serving size: 2 tacos)

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
  • 12 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 1/2 cups)
  • 1/3 cup organic barbecue sauce (such as Annie's)
  • 10 (6-in.) corn tortillas
  • 1/2 cup plain 2% reduced-fat Greek yogurt
  • 3 tablespoons chopped fresh cilantro leaves, plus more for garnish
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 331
  • fat 6.6 g
  • satfat 1.1 g
  • monofat 2.4 g
  • polyfat 1.6 g
  • protein 27 g
  • carbohydrate 45 g
  • fiber 6 g
  • cholesterol 60 mg
  • iron 1 mg
  • sodium 465 mg
  • calcium 78 mg
  • sugars 6 g
  • Est. Added Sugars 1 g

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.