Healthy Baked Chicken & Black Bean Tacos

I strive to eat really healthy during the week. I enjoy making dinner meals that are delicious and without guilt. I stumbled upon a blog via pinterest that peaked my interest. This girl has TONS of great healthy and lightened up recipes. Plus, she has an inspiring story of weight loss and living a healthy lifestyle. It’s not about a diet, it’s about choosing to live healthy. This mindset helps detour the diet yo-yo. I’m not saying there isn’t room to cheat. I love food- cooking, baking, trying new restaurants, etc. However, there has to be a balance (as there is with everything in life). So, I eat as healthy as I can during the week, and have a couple “cheat” meals or treats on the weekends. This keeps me from feeling deprived. I hardly even crave fast food anymore. If I’m going to have something, I want something GOOD, lol!

One of my favorite kinds of meals is tex-mex. Now, this can be a super unhealthy meal, BUT tex-mex also has some serious super foods (super healthy foods that is). This recipe from Undressed Skeleton is a tasty, guilt-free way to satisfy that tex-mex craving! PLUS, you get great protein, fiber, and healthy fats!


Healthy Baked Chicken & Black Bean Tacos

Serving Size: 1 Taco Calories: 220 Fat: 5.5 g Fiber: 15g Carbs: 26g Sugar: 1g Protein: 29g

  • 8 Carb Smart whole grain tortillas (80 calories each)
  • 1  lb. ground chicken
  • 1 pkg. Taco Seasoning (save 2 tsp for onion & beans)
  • 1/2 large onion (diced)
  • 1 can black beans (about 1 cup- drained & rinsed)
  • 1 jar of your favorite salsa
  • low-fat cheese
  • Extras: lettuce, guacamole (see recipe below), plain non-fat greek yogurt (for sour cream*) or non-fat sour cream.

*note: non-fat greek yogurt tastes similar to sour cream! Use it on tacos, baked potatoes, etc. It is much healthier with way fewer calories, no fat, and extra protein!

  1. Heat ground chicken in a non-stick pan on high. Cook until done.
  2. Add taco seasoning to chicken (save 2 tsps. and set aside) with 1/2 cup water (or follow taco seasoning pkg. directions). Bring to boil and simmer for 5 minutes, stirring occasionally. Place meat in a separate bowl, but do not clean pan.
  3. Place diced onions and black beans in pan and cook on med-high until onions are sautéed. Stir often while cooking as the beans will burn quickly.
  4. Pre-heat oven to 365. Coat glass baking pan with non-stick spray.
  5. Add 2 oz. of chicken, 4 tablespoons of the onion & bean mixture, 2 tablespoons salsa, and 1 tablespoon of low-fat cheese to each tortilla. Roll the tortillas and place in pan. Bake for 20-23 minutes.



serving size:4 tablespoons (1/4 cup) Calories: 80 Carbs: 1g Fat: 8g (healthy fat!) Fiber: 4g Protein: 2g


  • 2 avocados
  • 1 tablespoon of lime juice or 1 lime juiced
  • red onion diced
  • dash of pepper
  • salt to taste (about 1/8 to 1/4 teaspoon)
  • 1 garlic clove minced (optional)

Dice and mash avocados with a fork, but do not mash completely. I like my guac a little chunky. Add lime juice (start with 1 tablespoon or 1/2 lime and add more to your taste). Add salt & pepper to taste along with red onion (however much you want, and garlic). Enjoy!


I served the tacos with sweet potato fries (as suggested by Undressed Skeleton), which gives this meal a little southwestern flare. I cut one sweet potato into fry shaped pieces, soak them in water for 30 minutes- 1 hour. Toss with 1-2 tablespoons olive oil and arrange on a parchment paper covered baking sheet (make sure the fries are not touching each other). Sprinkle with spices (I used garlic powder, rosemary, cayenne pepper (very little unless you like a kick!), salt, and pepper).

Sweet Potato Fries: (one potato with 2 tablespoons olive oil) serving size: 4 oz. Calories: 219 Carbs: 23g Sugars: 8g Fiber: 4g Protein: 4g

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