Description
These crispy baked tacos filled with shredded rotisserie chicken, beans, and cheese are a quick and easy weeknight dinner option.
Ingredients
- 1 yellow or red onion, diced
- 1 tablespoon garlic, minced
- 8 oz rotisserie chicken breast, shredded (about 1 to 1¼ cups)
- ½ cup corn (canned drained/rinsed or frozen thawed)
- ½ cup black beans (canned drained/rinsed)
- ¾ cup salsa verde
- ½ packet taco seasoning (about 1–1½ tbsp)
- ¼ cup olive oil (for brushing tortillas)
- 10 tortillas (corn or flour)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Toppings: pico de gallo, shredded lettuce, sliced avocado, Greek yogurt or sour cream, fresh cilantro, green onions
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
- Heat olive oil in a large skillet over medium heat; sauté diced onion and minced garlic until translucent, about 3–5 minutes.
- Add shredded chicken, corn, black beans, salsa verde, and taco seasoning; stir and cook for about 5 minutes until warmed through.
- Wrap tortillas in a damp paper towel and microwave for about 1 minute to soften.
- Brush the outside of each tortilla lightly with olive oil and lay them flat on the sheet pan.
- On half of each tortilla, sprinkle shredded cheese and add 2–3 tablespoons of the chicken mixture. Fold the tortilla over to make a half-moon and brush the top with oil.
- Arrange folded tacos on the sheet pan and bake for about 20 minutes until golden and crispy.
- Let cool for 2–3 minutes, then open each taco and add desired toppings.
Notes
For vegetarian tacos, swap shredded chicken with more beans and sautéed mushrooms or jackfruit. Store leftovers in an airtight container for 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican