Guess what folks - it's Mexican night! I've had oven tacos on my radar for a month, and just could not wait another week to make them. Warm tacos with melted bubbly cheese is impossible to resist. In fact, they were so good we each polished off three tacos! These were the perfect match for the cherry beer-garita in the recipe below. I'm officially adopting the oven method for all tacos -whether stuffed with chicken, taco meat, or veggie style - once you try it you'll understand.
Chicken and Black Bean Oven Tacos
Adapted from SkinnyTaste
Chicken breast - 12 ounces
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can tomatoes with green chiles (I use Rotel)
1 1/8 tsp chili powder
1 1/8 teaspoon ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
12 crisp corn taco shells
Shredded cheese (mexican or cheddar)
Toppings - scallions, cilantro, avocado, diced tomatoes
Season the chicken with salt, garlic powder, 1/8 tsp chili powder, 1/8 tsp cumin.
Add beans and tomatoes to crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover, cook on HIGH for 2 hours. Remove chicken and shred with two forks. Drain the beans, and combine chicken and beans in a bowl or the crock pot to keep warm. Preheat oven to 400 degrees.
Arrange the taco shells in a 9x12 baking dish, standing up. Spoon the chicken and bean mixture into the shells, and sprinkle with cheese. Bake for 10-12 minutes, until cheese is melted and is starting to bubble. Garnish with your favorite toppings (I like cilantro, avocado, and diced tomatoes).