Chicken and Bean Street Tacos

10 m
Prep Time
10 m
Cook Time
11
Ingredients
10
Servings

Ingredients

  • 1 tbsp (15 ml) vegetable oil
  • 1 medium yellow onion chopped
  • 1 medium red bell pepper chopped
  • 1 1/2 cups (375 ml) shredded cooked chicken
  • 1 tbsp (15 ml) Cilantro plus more for garnish
  • 1 tbsp (15 ml) Garlic
  • 2 tsps (10 ml) finely chopped fresh jalapeño seeds removed
  • 1 can (540 ml) kidney beans drained and rinsed
  • 1 can (398 ml) diced tomatoes undrained
  • 20 small (street taco-size) flour tortillas, warmed
  • Cotija cheese (optional)

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

  • 1 Heat oil in large non-stick skillet on medium heat. Add onion and bell pepper; cook and stir 5 minutes or until softened. Add chicken, Cilantro Paste, Garlic Paste, jalapeño, beans and tomatoes; cook 5 minutes stirring occasionally.
  • 2 To serve, divide filling evenly among tortillas. Top with crumbled Cotija and sprinkle with additional Cilantro. Serve with additional toppings, such as sliced avocado and sour cream, if desired.

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