Chicken and Bean Tacos
Read the package on the taco shells to be sure they are gluten free. Let your family assemble their own tacos so they can pick their own toppings.
- 1 pound boneless, skinless chicken breasts
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon potato-starch flour
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 yellow bell pepper, chopped
- 1 (15-ounce) can Great Northern beans, drained
- 1 cup gluten-free salsa
- 8 corn taco shells
- 2 cups shredded lettuce
- 1 cup grape tomatoes
- ½ cup dairy-free vegan sour cream
- 1 cup shredded dairy-free vegan Cheddar cheese
Heat oven to 350°F.
Cut chicken into 1″ cubes and sprinkle with salt, pepper, and potato-starch flour. Heat olive oil in large skillet and add chicken. Cook and stir until almost cooked, about 4 minutes; remove from skillet.
Add onion and bell pepper to skillet; cook and stir 4–5 minutes, or until crisp-tender.
Return chicken to skillet along with beans and salsa; bring to a simmer. Simmer until chicken is cooked, about 3–5 minutes longer.
Meanwhile, heat taco shells as directed on package.
When shells are hot, make tacos with chicken mixture, lettuce, tomatoes, sour cream, and cheese. Serve immediately.
Calories: 310 | Carbohydrates: 27g | Fat: 11g | Sodium: 690mg | Fiber: 5g