Pulled Chicken & Black Bean Tacos
LunchDinnerLunchCinco de MayoDinnerChicken & PoultryLow-sodiumGluten-freeHigh ProteinSugar ConsciousDairy-freeSteamers
20 min
4 servings
With pulled chicken prepped in the slow cooker or Instant Pot, these are super easy to assemble. Let the kids grate cheese and set up small bowls for toppings—everyone can DIY their own dinner! Get your protein from a mix of leftover cooked chicken and black beans.
Ingredients
- 1 can (14 oz/398 ml) low sodium black beans
- 2 cups Pulled Chicken, prepared
- 1 pkg Pulled Chicken Seasoning
- 1 cup ketchup
- 1⁄2 cup vinegar
- 1⁄4 cup brown sugar
- 3 lbs (1.5 kg) boneless, skinless chicken
- 1 avocado
- 8 tortilla shells
- 1 cup arugula
- 1 cup shredded red cabbage or coleslaw mix
Preparation
- Drain and rinse beans; place in Multipurpose Steamer. Add pulled chicken and stir to combine. Cover; microwave on high until warmed through, about 1–2 min.
- Cut avocado in half; discard pit. Scoop out flesh and slice.
- To serve, spoon pulled chicken and bean mixture into tortillas; top with avocado, arugula, cabbage, and additional toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving(2 tacos): Calories 490, Fat 17 g (Saturated 3 g, 0 0 g), Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 51 g (Fiber 13 g, Sugars 13 g), Protein 36 g.
Tips
Sprinkle sliced avocados with Guacamole Dip Mix.
Perfectly Balance Your Plate
Serve with 1 cup veggie sticks.