Buffalo Kidney Bean-Chicken Tacos

Menu Part: 
Cuisine Type: 

Make a healthier taco full of chicken, tomatoes, Bush’s Best® Kidney Beans and chilies accompanied by crisp lettuce and blue cheese.
Yields: 12 servings | Serving Size: 1 tortilla / 3/4 cup filling | Prep Time: 15 minutes Cook Time: 20–25 minutes


Oil, vegetable, 2 Tbsp
Onions, sweet, diced, 2 cups
Garlic, minced, 1 tsp
Chipotle in adobo, minced, 2 tsp
Tomatoes, canned, diced, 3 cups
Bush’s Kidney Beans, drained*, 3 cups
Roasted chicken, diced, 1 qts
Tortillas, flour, soft, 10-in, 12
Blue cheese, crumbled, 1-1/2 cups
Iceberg lettuce, shredded, 3 cups
Sour cream, optional, 1-1/2 cups


  1. Heat oil over medium-high heat. Add onions. Sauté 2–3 minutes.
  2. Add garlic and chipotle. Cook 2 minutes.
  3. Add tomatoes. Cook until slightly thickened, about 5 minutes.
  4. Stir in beans and chicken. Heat through, about 4 minutes.

To serve: Heat a flour tortilla. Top tortilla with 3/4 cup bean-chicken mixture, 2 Tbsp crumbled blue cheese, 1/4 cup lettuce and 2 Tbsp sour cream if desired. Roll and serve.
*Other beans may be substituted including Pinto, Black or Garbanzo.

Additional Tips

Additional Tips

Serving suggestion: These tacos could be served with fresh fruit, tomato-avocado salad or bean relish if desired.

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