Easy Skillet Chicken and Black Bean Tacos Budget-Friendly
A quick, flavorful weeknight dinner that combines tender chicken, hearty black beans, and zesty spices in one skillet for easy cleanup. Perfect for busy families on a budget, these tacos deliver restaurant-quality taste with minimal effort.
Ingredients
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1/2-inch cubes
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 can black beans 15 oz, drained and rinsed
- 1/2 cup salsa mild or medium
- 8 pieces flour tortillas small or medium size
- 1 cup shredded lettuce optional for topping
- 1/2 cup shredded cheddar cheese optional for topping
Notes
Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Make-Ahead: Prepare the filling up to 2 days in advance and store separately from tortillas. Warm before serving. Substitutions: Use ground turkey instead of chicken, or swap black beans for pinto beans. For extra flavor, add a squeeze of fresh lime juice before serving. Serving Suggestions: Serve with Mexican rice, corn, or a simple side salad for a complete meal.