A kid-friendly mix of quality convenience items and bright produce imparts fresh taste with minimal legwork.

Recipe by Cooking Light June 2017


Recipe Summary test

15 mins
25 mins
Serves 5 (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in corn and black beans; cook until warmed through, 2 to 3 minutes. Set aside.

  • Place shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at HIGH 1 minute or until warmed through.

  • Warm tortillas according to package directions. Place 3 tablespoons chicken mixture in center of each tortilla. Top each tortilla with 3 tablespoons bell pepper mixture.

  • Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each taco with about 1 tablespoon yogurt mixture. Sprinkle tacos with cilantro.

Nutrition Facts

331 calories; fat 6.6g; saturated fat 1.1g; mono fat 2.4g; poly fat 1.6g; protein 27g; carbohydrates 45g; fiber 6g; cholesterol 60mg; iron 1mg; sodium 465mg; calcium 78mg; sugars 6g; added sugar 1g.