Chicken and Bean Street Tacos

  • 10m

    prep time

  • 10m

    Cook Time

  • 12




(2 tacos)


  • 1 tablespoon vegetable oil
  • 1 medium yellow onion, chopped
  • 1 medium red bell pepper, chopped
  • 1 1/2 cups shredded cooked chicken
  • 1 tablespoon Garlic
  • 2 teaspoons Chili Pepper
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes, undrained
  • 20 small (street taco-size) flour tortillas, warmed
  • Cotija cheese, (optional)
  • Cilantro, (optional)

Nutrition information (per Serving)

Nutrition information coming soon.


  • 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, Garlic Paste, Chili Pepper Paste, beans and tomatoes; cook 5 minutes stirring occasionally.

  • To serve, divide filling evenly among tortillas. Top with crumbled Cotija and sprinkle with Cilantro. Serve with additional toppings such as sliced avocado and sour cream, if desired.