High Fiber Cheesy Chipotle Tacos
- Prep Time: 10 minutes
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 3 servings 1x
Ingredients
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- 1 can of pinto beans (not drained)
- 1/2 cup white onion, finely diced
- 1/2 teaspoon salt
- 1/8 teaspoon + 1/8 teaspoon chipotle chili powder, separated
- 1/4 cup nonfat, plain Greek yogurt
- 1 teaspoon honey
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 3 Kroger 100% Whole Wheat Tortillas (see ingredients section for other great options)
- 3/4 cup reduced fat Mexican blend cheese
- 4.5 ounces Trader Joe's Hardwood Smoked Pulled Chicken (or skinless rotisserie chicken breast)
- 3 Tablespoons guacamole (I used Trader Joe's Avocado's Number Guacamole)
- 1/2 cup iceberg lettuce, shredded
- 2 Tablespoons cilantro
- Additional diced onion for garnishing
- Additional salt to taste
Instructions
- Add entire can of beans including liquid to small saucepan. Simmer beans, onions, 1/8 teaspoon of chipotle chili powder and salt over low heat for 10 minutes. Stir intermittently to avoid burning.
- Mix together yogurt, honey, paprika, garlic powder, and remaining 1/8 teaspoon of chipotle chili powder
- In a large nonstick frying pan over medium heat, sprinkle 1/4 cup of cheese over a tortilla. Let cheese melt.
- Flip tortilla cheese side down onto frying pan. Let cheese crisp. Use a spatula to scrape cheese from frying pan onto the tortilla and flip it back over and remove from heat. Repeat with remaining tortillas and cheese.
- Build each taco with 1 tortilla, 1.5 ounces of chicken, 1/3 cup of beans, 1 Tablespoon of guacamole, 1 Tablespoon of yogurt, lettuce and diced onion and cilantro.
- You will have leftover beans - use for a breakfast burrito or burrito bowl!
Nutrition
- Serving Size: 1 taco
- Calories: 364
- Sugar: 7g
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 43g
- Fiber: 9g
- Protein: 21g