Categories: Mexican

Ingredients

• 2 tsp. olive oil
• 2/3 cup diced red bell pepper
• 3/4 cup frozen whole kernel sweet corn, thawed
• 3/4 cup canned unsalted black beans, rinsed and drained
• 12 oz. rotisserie chicken, shredded
• 1/3 cup barbecue sauce
• 10 (6-inch) corn tortillas
• 1/2 cup Greek yogurt
• 3 tbsp. chopped cilantro leaves, plus more for garnish
• 1 tbsp. fresh lime juice
• 1/4 tsp. kosher salt

Directions

1. Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5-6 minutes. Stir in corn and black beans; cook until warmed through, 2-3 minutes. Set aside.

2. Place shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at HIGH 1 minute or until warmed through.

3. Warm tortillas as directed. Place 3 tbsp. chicken mixture in center of each tortilla. Top each tortilla with 3 tbsp. bell pepper mixture.

4. Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each taco with about 1 tbsp. yogurt mixture. Sprinkle tacos with cilantro.

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