2 (15.5 oz) cans no-salt-added black beans, drained & rinsed
1 (4 oz) can diced green chilies
2 cups frozen corn
2 large bell peppers, diced
1 large yellow onion, diced
24 corn tortillas
1 cup queso fresco
1/2 cup fresh cilantro, minced
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Preparation
Lightly coat the slow cooker with cooking spray. Place chicken on the bottom. Add taco seasoning, salsa, beans, chilies, corn, peppers & onion in the slow cooker. Mix well. Cook on LOW 8 hours or HIGH 4 hours, or until chicken is cooked through.
Transfer chicken to a cutting board. Use two forks to finely shred chicken, then return to slow cooker. Mix well.
Microwave tortillas 30 seconds, or until soft. Fill with chicken mixture & top with queso fresco & cilantro.
Tips
Top with plain non-fat Greek yogurt for a tangy sour cream-like twist.
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Nutrition Facts
12 servings per recipe
Serving size
(325g)
Amount per serving Calories
350
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 580mg
25%
Total Carbohydrate 47g
17%
Dietary Fiber 11g
39%
Total Sugars 5g
Includes 0g Added Sugars
0%
Protein 28g
Vitamin D 0mcg
0%
Calcium 145mg
10%
Iron 3mg
15%
Potassium 777mg
15%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
