Need a quick dinner that everyone will love? Then grab a few of our favorite products and your frying pan, and follow along with this recipe!
DIRECTIONS:
Preheat the oven to 400°F and line a baking pan with parchment paper.
Lay the chicken breasts on the parchment paper. Drizzle each breast with ½ tbsp of olive oil and cover both sides of each breast completely with ½ the packet of taco seasoning.
Bake the chicken for 25 – 30 minutes or until the internal temperature reaches 165°F.
While the chicken is baking, dice the ½ white onion and 2 bell peppers. Also, drain and rinse the cans of corn and black beans.
Once the chicken is done cooking, move it from the baking pan to a cutting board or plate and shred it into bite-size pieces.
With all your ingredients ready, it’s time to start assembling! Heat ½ tbsp of olive oil in the frying pan over medium-low heat. Place a tortilla in the pan and twirl it around to ensure the bottom is coated in the oil.
Sprinkle 1/4 – 1/3 cup of shredded cheese over the whole tortilla. Add your desired amount of shredded chicken and black beans to one-half of the tortilla. On the other half of the tortilla, add your desired amount of onion, bell peppers, and corn.
Allow the cheese to melt and the tortilla to become crisp on the bottom. Once it’s as melty and crispy as you would like, use a spatula to flip the veggie side on top of the meat and bean side.
Remove from the pan and serve with salsa and sour cream. Enjoy!
