One-Pan Chicken & Black Bean Tacos with Creamy Slaw, Pickled Onion & Red Pepper Crema

One-Pan Chicken & Black Bean Tacos with Creamy Slaw, Pickled Onion & Red Pepper Crema

Can’t resist a side of creamy refried beans? You’ll adore these tacos. Black beans are simmered with Tex-Mex spices until tender, then smashed until smooth and mixed with butter for extra richness. Hearty and warming, the filling’s stuffed into warm tortillas and topped with a tangy cilantro slaw, snappy pickled onion, Monterey Jack cheese, and smoky red pepper crema. Now that’s what we call a smash hit!
Allergens: Eggs, Milk, Soy, Wheat
Easy CleanupQuickSpicy
Serves2CourseDinnerCook20 minsTotal Time20 minsDifficultyEasy
  • 1 unit Red Onion
  • 1 unit Lime
  • 1 unit Black Beans
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Tex-Mex Paste
  • ¼ ounce Cilantro
  • 4 ounce Shredded Red Cabbage
  • 2 tablespoon Mayonnaise(Contains Eggs)
  • 6 unit Flour Tortillas(Contains Soy, Wheat)
  • ¼ cup Monterey Jack Cheese(Contains Milk)
  • 2 tablespoon Smoky Red Pepper Crema(Contains Milk)
  • 10 ounce Chopped Chicken Breast
  • 1 teaspoon Olive Oil
  • 1 tablespoon Butter(Contains Milk)
  • ¼ teaspoon Sugar
  • 1 teaspoon Cooking Oil
  1. Wash and dry produce.
  2. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Quarter lime.
  3. In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. Cover with plastic wrap, microwave until bright pink, 30-45 seconds. Set aside. Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or beef and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat, transfer to a plate. Wipe out pan.
  4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion, cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes.
  5. Stir in beans and their liquid, Southwest Spice Blend, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes.
  6. Using a potato masher or fork, mash beans until mostly smooth.
  7. Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Use pan used for chicken or beef here.
  8. While beans cook, roughly chop cilantro.
  9. In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.
  10. Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
  11. Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side. Add chicken or beef to tortillas along with smashed beans. Chicken is fully cooked when internal temperature reaches 165°.

Typical values per serving

Energy4351kJ / 1040kcalsFat48gSaturated Fat16gCarbohydrates87gSugars12gProtein55gFibre11gSalt5.15g

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