Chicken and Corn Tacos
Seasoned Black Beans
Ingredients
- 1½ lb boneless, skinless chicken thighs, cubed (or use chicken breasts)
- 1 tsp ground cumin
- 3 Tbsp olive oil, divided
- 3 ears corn (or use 1½ cups frozen corn kernels)
- 1 onion, chopped
- ⅓ cup chopped fresh cilantro
- 12 corn tortillas, heated
- 1½ cups crumbled queso fresco cheese (or use shredded Monterey Jack cheese)
Instructions
- Sprinkle chicken with cumin and desired amount of salt and pepper. Cook in 1 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until chicken is done.
- Meanwhile, cut kernels from cobs. Discard cobs. Cook corn and onion in 2 Tbsp hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned and tender. Stir in chicken and cilantro.
- Divide chicken mixture among tortillas. Sprinkle with cheese. Sprinkle with additional cilantro, if desired.
Side Dish Ingredients
- 3 Tbsp minced garlic
- 1 Tbsp olive oil
- 2 (15-oz) cans black beans, drained and rinsed
- 2 green onions, sliced
- 1 tsp ground cumin
Side Dish Instructions
- Cook garlic in hot oil in a large saucepan over medium heat 2 to 3 minutes or until fragrant.
- Add beans, onions, and cumin; cook 6 minutes or until thoroughly heated.
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