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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 8 |
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In '300 Best Taco Recipes' by Kelley Cleary Coffeen Ingredients:
1 cup black beans, drained and rinsed (canned or cooked) |
1/2 cup cooked fresh corn kernels |
1 tomato, seeded and diced |
1/2 cup barbecue sauce |
1/2 cup ranch dressing |
1 1/2 lbs boneless skinless chicken breasts |
1 tablespoon olive oil |
kosher salt |
fresh ground black pepper |
8 flour tortillas, warmed (6-8 inch diameter) |
2 cups chopped romaine lettuce |
1 cup shredded monterey jack pepper cheese |
Directions:
1. In a small bowl, combine beans, corn, and tomato; season to taste with salt and pepper.
2. Cover and refrigerate for at least 2 hours or for up to 6 hours.
3. In another small bowl, combine barbecue sauce and ranch dressing.
4. Cover and refrigerate for at least 30 minutes or for up to 6 hours.
5. Coat chicken with oil and season with salt and pepper to taste.
6. Preheat greased grill to med-high.
7. Grill chicken, turning once, until no longer pink inside, 6-8 minutes per side.
8. Transfer chicken to a cutting board and let stand for 6-8 minutes.
9. Cut into bite-size pieces.
10. To build tacos-divide chicken and bean mixture equally among tortillas.
11. Top with lettuce, cheese, and barbecue sauce mixture.
12. Fold tortillas in half.
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