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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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.
Top with plain non-fat Greek yogurt for a tangy sour cream-like twist.