Chicken And Spicy Black Bean Tacos

Prep Time
< 15 minutes
Cook Time
< 2 hours
  • 1 can (about 15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes with mild green chilies, drained
  • 1 ½ teaspoons chili powder
  • ¾ teaspoon ground cumin
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided
  • 12 ounces boneless, skinless chicken breasts
  • 12 crisp corn taco shells
  • Optional toppings: shredded lettuce, diced tomatoes, shredded Cheddar cheese, sour cream and/or sliced black olives
  1. Coat inside of Crockpot slow cooker with nonstick cooking spray. Add beans and tomatoes with chilies. Combine chili powder, cumin, and 1 teaspoon oil in small bowl; rub onto chicken.
  2. Place chicken in Crockpot slow cooker. Cover; cook on HIGH 1 ¾ hours.
  3. Transfer chicken to cutting board; slice. Transfer bean mixture to large bowl using slotted spoon. Stir in remaining oil.
  4. To serve, warm taco shells according to package directions. Fill with equal amounts of bean mixture and chicken.
  5. Top as desired and enjoy!
Express Pressure Cooker