Crispy Chicken Tacos with Chipotle, Corn, and Black Beans
These Crispy Chicken Tacos are made by filling corn tortillas with a delicious mixture of ground chicken, chipotles, corn, black beans, and cheese, then baked until crispy. They are a quick and easy weeknight meal and are perfect to make ahead.
Servings: 6
Ingredients
- 1 lb ground chicken
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 - 2 chipotle peppers in adobo (chopped)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 1 cup corn
- 1 cup canned black beans
- 2 cups shredded monterey jack or pepper jack cheese
- 18 small corn tortillas
- olive oil spray
Instructions
- Preheat oven to 425°
- In a large skillet over medium heat, sauté onion 2-3 minutes, add garlic and ground chicken. Sprinkle spices over chicken evenly. Add in chipotle peppers and cook until chicken is cooked through, breaking up chicken as it cooks.
- Turn off heat and stir in corn and black beans.
- Spray two sheet pans with olive oil. Spread each tortilla flat on the sheet pan, on one half of each tortilla, layer about 1/4 cup of the chipotle chicken mixture, top with an even layer of cheese.
- Bake about 2 minutes (just long enough to soften the tortillas and start to melt the cheese). Remove sheet pans from oven, and fold each tortilla over in half to form the tacos. Press each half gently to close. Return to oven, and bake 10 minutes.
- Flip tacos over, and bake an additional 5 - 10 minutes until crispy.
- Serve these Crispy Chicken Tacos with any combination of avocado ranch, guacamole (pineapple guacamole is delicious!), salsa, sour cream, lettuce, and chopped fresh cilantro.
Notes
Make Ahead Taco Recipe: To make these Crispy Chipotle Chicken Tacos ahead and refrigerate, cook filling and shred cheese, the refrigerate separately. When ready to cook assemble and bake as directed.
For freezer instructions, follow recipe through the first half of step 5. After tacos are assembled, warmed, and pressed closed, do not bake. Cool to room temperature, then freeze. Bake directly from frozen according to directions. You may need to add an additional couple of minutes, just keep a close eye on them as they get crispy.
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