This is a refreshing twist on tacos and quick to assemble if you use a store bought rotisserie chicken.
2 teaspoons olive oil
2/3 cup diced red bell pepper
3/4 cup canned black beans, rinsed and drained
Rotisserie chicken, shredded
1/3 cup barbecue sauce
10-6″ corn tortillas
1/2 cup plan 2% Greek yogurt
3 Tablespoons fresh cilantro leaves, chopped
1 Tablespoon fresh lime juice
1/4 teaspoon salt
Heat oil in a large nonstick skillet over medium. Add bell pepper, cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in black beans; cook until warmed through, 2-3 minutes. Set aside. 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. Warm tortillas in microwave. Place 3 Tablespoons chicken mixture in center of each tortilla. Top each tortilla with 3 Tablespoons bell pepper mixture. Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each taco with about 1 Tablespoon yogurt mixture.
Recipe from Cooking Light Magazine