Buffalo Kidney Bean-Chicken Tacos
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
- Heat oil over medium-high heat. Add onions. Sauté 2–3 minutes.
- Add garlic and chipotle. Cook 2 minutes.
- Add tomatoes. Cook until slightly thickened, about 5 minutes.
- 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.
Serving suggestion: These tacos could be served with fresh fruit, tomato-avocado salad or bean relish if desired.