Chicken and Bean Tacos

Let your family assemble their own tacos so they can pick the toppings they like.

Serves: 8Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 1 lb. boneless, skinless chicken breasts
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. black pepper
  • 1 Tbsp. arrowroot
  • 2 Tbsp. olive oil
  • 1 onion, chopped
  • 1 yellow bell pepper, chopped
  • 1 can (15 oz.) Great Northern beans, drained
  • 1 cup salsa
  • 8 corn taco shells
  • 2 cups shredded lettuce
  • 1 cup grape tomatoes
  • 1⁄2 cup sour cream
  • 1 cup shredded Cheddar cheese


  • Heat oven to 350°F.
  • Cut chicken into 1-inch cubes and sprinkle with salt, pepper, and arrowroot.
  • Heat olive oil in large skillet and add chicken. Cook and stir until almost cooked, about 4 minutes; remove from skillet. Add onion and bell pepper to skillet; cook and stir 4 to 5 minutes, or until crisp-tender.
  • Return chicken to skillet along with beans and salsa; bring to a simmer. Simmer until chicken is cooked, about 3 to 5 minutes longer.
  • Meanwhile, heat taco shells as directed on package. When shells are hot, make tacos with chicken mixture, lettuce, tomatoes, sour cream, and cheese. Serve immediately.