Red Chile Chicken and Black Bean Tacos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken and black bean tacos with red chile, topped with cheddar, lettuce, avocado, and cilantro. A casual handheld meal with savory and bright flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 4- 1 box Old
- El Paso™ Taco Shells
- 4 cups chopped or shredded cooked chicken
- 1 cup red chile enchilada sauce
- 15 ounces black beans, drained and rinsed
- 1 tablespoon Mexican Spice Mix or taco seasoning
- 2 cups shredded cheddar (pepper jack, or crumbled cotija cheese)
- Optional toppings:
- ¼ head of green cabbage or crisp lettuce (very thinly shaved)
- ½ medium red onion (sliced very thin)
- 1 cup cilantro (chopped)
- 2 avocados (chopped or sliced thin)
- 2 limes (cut into wedges)
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1957mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1403mg
- Calcium
- 511mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1957MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.