Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat.
- Add diced chicken, chili powder, and cumin. Cook until the chicken is no longer pink, about 8-10 minutes.
- Stir in the black beans and continue to cook until heated through, about 3 minutes.
- Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side.
- Assemble tacos by placing a few spoonfuls of the chicken and black bean mixture onto each tortilla, then top with shredded lettuce, sour cream, and salsa.