One-Pan Chicken & Black Bean Tacos
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One-Pan Chicken & Black Bean Tacos

One-Pan Chicken & Black Bean Tacos

with Creamy Slaw, Pickled Onion & Red Pepper Crema

Can’t resist a side of creamy refried beans? You’ll adore these tacos. Black beans are simmered with Tex-Mex spices until tender, then smashed until smooth and mixed with butter for extra richness. Hearty and warming, the filling’s stuffed into warm tortillas and topped with a tangy cilantro slaw, snappy pickled onion, Monterey Jack cheese, and smoky red pepper crema. Now that’s what we call a smash hit!

Easy Cleanup

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes


serving amount

1 unit

Red Onion

1 unit


1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

¼ ounce


4 ounce

Shredded Red Cabbage

2 tablespoon


(Contains Eggs)

6 unit

Flour Tortillas

(Contains Soy, Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

1 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)

¼ teaspoon




1 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories1040 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber11 g
Protein55 g
Cholesterol170 mg
Sodium2060 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Plastic Wrap
Small Bowl
Paper Towel
Large Pan
Potato Masher
Large Bowl


Pickle Onion

• Wash and dry produce. • Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Quarter lime. • In a small microwave-safe bowl, combine ¼ of the sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt and pepper. Cover with plastic wrap; microwave until bright pink, 30-45 seconds. Set aside.

Pat chicken dry with paper towels. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or beef and season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Cook & Smash Beans

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add remaining sliced onion; cook, stirring occasionally, until lightly browned and slightly softened, 3-4 minutes. • Stir in beans and their liquid, Southwest Spice Blend, and Tex-Mex paste. Season with salt and pepper. Bring to a simmer and cook until liquid has thickened, 4-6 minutes. • Using a potato masher or fork, mash beans until mostly smooth. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Use pan used for chicken or beef here.

Make Slaw

• While beans cook, roughly chop cilantro. • In a large bowl, combine cabbage, mayonnaise, half the cilantro, and a squeeze of lime juice to taste. Season with salt and pepper.

Finish & Serve

• Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with smashed beans, Monterey Jack, slaw, smoky red pepper crema, pickled onion (draining first), and remaining cilantro. Serve with any remaining lime wedges on the side.

Add chicken or beef to tortillas along with smashed beans.

Chicken is fully cooked when internal temperature reaches 165°.

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