Living in San Diego, tacos are a must on the menu at least once a week in our house. I can't say we ever tire of tacos. This cheesy chipotle taco is inspired by a popular Mexican restaurant chain that started in San Diego called Puesto. Most of their tacos come with a base of crispy cheese melted on the tortilla. While delicious, it's exceedingly rich and a cholesterol buster.
When dreaming up this taco, I wanted to incorporate crispy cheese with the sweet and spicy perfection of chipotle peppers and honey. I wanted it to taste amazing while helping us hit our fiber and protein goals. This taco ticks all those boxes while being beyond easy to whip up.
Main Ingredients
Higher Fiber Tortillas: I used the Kroger brand 100% whole wheat tortillas (4 grams of fiber). Another good option would be the Mission Whole Wheat tortillas (5 grams of fiber). These both taste great and will please picky palates. I would recommend starting with these if just starting on your fiber journey. If you want higher fiber, check out Mission's carb balance line or Ole Xtreme Wellness tortillas. I personally like the Ezekiel Sprouted Whole Grain Tortillas (5 grams of fiber) but they are a little hearty for some palates (like my hubby's) and they can be pricey.
Chicken Breast: I used Trader Joe's Hardwood Smoked Pulled Chicken. I think it lends a really nice flavor to the taco. Rotisserie chicken breast would be another good option or shred/dice your own!
Pinto Beans: I used canned pinto beans and we leave them whole for the taco versus mashing them. These are such a great source of fiber and protein.
Guacamole: I use Trader Joe's Avocado's Number Guacamole mainly because I like the flavor and the single serve to-go packs last a long time. This is another great source of fiber.
Nonfat Plain Greek Yogurt: This is the base for our yummy chipotle honey sauce. Bonus that it sneaks in a little more protein.
Honey: Perfection balancing the spiciness of the chipotle.
Chipotle Chili Powder: We use just a smidge of this in the yogurt sauce and the beans. A little goes a long way.
PrintHigh Fiber Cheesy Chipotle Tacos
- Prep Time: 10 minutes
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 3 servings 1x
Ingredients
- 1 can of pinto beans (not drained)
- ½ cup white onion, finely diced
- ½ teaspoon salt
- ⅛ teaspoon + ⅛ teaspoon chipotle chili powder, separated
- ¼ cup nonfat, plain Greek yogurt
- 1 teaspoon honey
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 3 Kroger 100% Whole Wheat Tortillas (see ingredients section for other great options)
- ¾ 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)
- ½ 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, ⅛ 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 ⅛ teaspoon of chipotle chili powder
- In a large nonstick frying pan over medium heat, sprinkle ¼ 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, ⅓ 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
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