21 day fix baked chicken tacos

Taco Tuesday!

Baked Chicken Tacos! Super simple and delicious and easy to modify for picky eaters! Plus a great way to use up left over chicken!

Ingredients:

-3 Chicken Breasts (diced or shredded)
-1 tbsp of olive oil
-1 can of diced tomatoes or 1/2 jar of salsa, make sure it's low sodium
-1 tablespoon of chili powder, 1/2 tsp of onion powder and 1/2 tsp of garlic powder, 1/2 tsp of cumin
-1 can of black beans, drained and rinsed
-1 Box of Taco Shells (10)
– Mexican Shredded Cheese
-lettuce or spinach for topping, plain greek yogurt, sliced avocado, chopped green onions, chopped fresh tomatoes for toppings

Preheat oven to 375 degrees. Heat saute pan over medium heat with 1 tablespoon EVOO. Saute diced/sliced boneless skinless chicken breast until cooked thoroughly. (Or here is where the leftover chicken comes in, if you have left over chicken, shred and put in sauce pan over low heat just to warm, then resume directions here) Add salsa or diced tomatoes. Add seasonings and black beans. Stir together and simmer over low heat for 3-5 minutes. Spray a glass cooking dish with non stick spray. Place corn tortillas in dish. Fill with chicken mixture. If you are following the 21 day fix or portion fix meal plan, use your green container to measure out the chicken mixture. Add 1 green of this (if you can fit it... I could only fit about 1/2' in mine before it cracked ) then top with 1 (1/2 blue if you wanna add some avocado too later!) blue! Bake 10-15 minutes or until cheese is bubbly. Add chopped green onions, lettuce, avocado (optional), fresh tomatoes, and plain greek yogurt (or sour cream). DONE! ENJOY!!!
They are so good you will want seconds! And you can because they are guiltless!