Black Bean Chicken Tacos

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There are tons of ways to make tacos and maybe just as many ways to make chicken tacos. Menu planning is a key part of Homemade on a Weeknight living, and having a weekly taco night fits right in. Here is another great recipe for your weekly #TacoTuesday menu plan – Black Bean Chicken Tacos. They are super easy to make and so full of flavor.

Black Bean Chicken Tacos

So why black beans? Well, it’s a healthy living choice. Black beans are very high in antioxidants, which means they help to lower your risk for heart disease as well as cancers. Whether you rehydrate beans or use canned, you need to cook them some. If you don’t, they will be too crunchy and not a great mouth feel.

Black Bean Chicken Tacos

The simple combo of white onion, cilantro, jalapeños and lime juice works on so many tacos. You can use this combo for fajitas, Burritos and Quesadillas. It’s a fantastic alternative for people that don’t care for raw tomatoes. My youngest son even likes to eat it with chips like salsa.

Black Bean Chicken Tacos

These tacos are so easy to make so the side should be easy too. Just a simple beans and rice combo is a great plan. But this recipe also makes 3 tacos per serving, so you might not even need to worry about serving up any side dishes.

Now Let’s Get Cookin’!


Black Bean Chicken Tacos

A simple but delicious weeknight tacos with a simple marinated chicken and black bean mixture
Course Main Course
Cuisine American, Mexican, Tex-Mex
Keyword black beans, chicken tacos, lime, tacos, white onion
Prep Time 10 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Servings 6


  • 18 Fajita Sized Flour Tortillas
  • 2 15oz can Black Beans drained
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 2 tbsp Lime Juice divided
  • 1 White Onion diced
  • 1 Small Jalapeno seeded and minced
  • 1 cup Fresh Cilantro chopped
  • 1 cup Sour Cream
  • 1 cup Queso Fresco crumbled

For the Chicken

  • 2 lb Chicken Breast
  • 1 cup Orange Juice
  • 1 cup Chicken Broth
  • ¼ cup Oil
  • 2 Limes juice and zest
  • 2 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Parsley


  • Combine ingredients for chicken in a gallon zipper bag. Place in refrigerator and let marinate for at least 4 hours (up to over night)
  • Preheat oven to 375degF.
  • Place chicken breasts on baking rack on a parchment paper baking sheet. Bake in oven for 30 minutes (or until thickest part of the chicken reaches 165degF).
  • In a sauce pan over medium-low heat, add black beans, cumin, chili powder and one tablespoon of lime juice. Let simmer while chicken in cooking.
  • In a mixing bowl, combine onion, cilantro, jalapeno, and remaining lime juice.
  • Once cooked, remove chicken from oven and chop.
  • Smear half of tortilla with sour cream. Add portion of chicken, black beans and then onion mixture. Sprinkle with queso fresco. Repeat with remaining tortillas.

I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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7 thoughts on “Black Bean Chicken Tacos

  1. YUMMY! Thanks so much for linking up at the #UnlimitedLinkParty 116. Pinned.

  2. Thanks for sharing with us on the Homestead Blog Hop! We’re featuring you this Wednesday.

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