Delicious Dinners

Pulled Chicken Tacos With Beans

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A white plate with pulled chicken tacos and beans

These pulled chicken tacos with beans are a great taco dinner!

Add homemade taco seasoning and spice it up with your favorite hot sauce or peppers. Serve with corn tortillas so you can fold them and eat. So are you ready to learn how to make pulled chicken tacos? Let’s get started!

A white plate with pulled chicken tacos and beans

Pulled Chicken Taco Recipe

Tacos are a top-rated recipe that you can make with many different ingredients.

You can make Mexican tacos with pork, beef, shrimp, fish, and also with chicken.

You can grill your protein or you can shred it which means little meats which is what happens when you shred the beef, pork, or chicken.

Chicken is a great ingredient to use for your tacos. Especially when you use shredded chicken.

Chicken is great to use as it is mostly very lean, it is a great source of protein, very versatile, and tastes great when you season it.

For this recipe, I used chicken breast but you can also use chicken thighs with or without bones.

In any case, cook the skin without the skin. Chicken breast shreds very easily that is why I use it.

If you decide to use chicken thighs with bones the cooking time will increase because it takes longer to get it off the bone.

A white plate with pulled chicken tacos and beans

See How To Make Pulled Chicken Tacos With Beans

Want to see how to make these pulled chicken tacos? Watch the recipe video with step-by-step instructions to make this recipe from scratch so you can follow along.

How To Shred Chicken

For this recipe, you can use rotisserie chicken and shred it from the bone.

If you use chicken breast or chicken thighs you have several ways to shred it:

  • Instant Pot – the fastest way to shred chicken is to use your pressure cooker and pressure cook for 8 minutes. Shred the chicken
  • Stovetop – you can use the stovetop to make shredded chicken. Bring chicken broth to a boil and cook chicken for 20 minutes then shred.

You can give the dish more flavor using chicken stock when boiling or pressure cooking the chicken breast but it is not a necessity.

You can use plain water to boil the chicken before shredding.

A white plate with pulled chicken tacos and beans

Pulled Chicken Taco Ingredients

To make this pulled chicken filling for tacos you need the following ingredients.

Put them on your grocery shopping list and have them ready when you start:

  • Chicken breast
  • Chicken stock cube
  • Onion
  • Garlic
  • Bell pepper
  • Sunflower oil
  • Tomato puree
  • Kidney beans
  • Sriracha sauce, chipotle in Adobo sauce, or hot peppers
  • Corn
  • Taco seasoning
  • Homemade corn tortillas

A white plate with pulled chicken tacos and beans

How To Make Pulled Chicken Tacos

To make this recipe you need pulled chicken first. Use your favorite way to prepare the chicken (pressure cooker or stovetop).

Then shred the chicken using two forks and pull it apart. Now it is time for the stew sauce. Dice the bell peppers, onion, tomato, and garlic.

Heat oil in a Dutch oven and add the vegetables. Stir continuously until the vegetables are soft and translucent.

Then add tomato puree, taco seasoning, and add hot sauce. A little bit of chicken stock and the kidney beans and add the chicken stock.

Put the lid on the pan and let it simmer for 25 minutes until the stew is nice and soft.

Preheat a cast iron skillet and heat corn tortilla until you see brown patches.

Heat the tortilla for 30 seconds per side and turn. Keep warm in a tortilla warmer or a clean kitchen towel.

Stack the pulled chicken bean filling on top of the corn taco and serve with your favorite topping.

A white plate with pulled chicken tacos and beans

Taco Toppings

You have many different taco topping options to add to your tacos:

A white plate with pulled chicken tacos and beans

How To Store Pulled Chicken Tacos

If you made a big batch or you have leftover pulled chicken you have several ways to store it. Let your filling cool completely before storing.

It is recommended to store the pulled chicken bean stew filling and corn tacos separately else the tortilla tacos will get very soggy:

  • Refrigerator – store your chicken filling in an airtight food container and keep it in the fridge for up to 3 days
  • Freezer – want to store it longer put the pulled chicken filling in an airtight container. Store for up to 2 months

A white plate with pulled chicken tacos and beans

How To Reheat Pulled Chicken Tacos

When you have leftover pulled chicken tacos you have several ways to reheat them:

  • Dutch Oven – the easiest way to reheat the pulled chicken filling is to preheat the Dutch Oven to medium. Then add the filling and a ¼ cup of water. Bring to the boil then reduce to a simmer. Heat for 5 minutes to heat it through. Meanwhile, heat the corn tortilla in a cast iron skillet
  • Oven – you can also reheat the bean stew filling in the oven. Preheat the oven to 425℉ and put the filling in a Dutch. Add ¼ cup of water and put the Dutch oven in the oven. Wrap the corn tortillas in aluminum foil and warm while the filling reheats Heat for 8-10 minutes. Stir halfway through and check if the filling is hot
  • Air Fryer – if you have a small amount you can heat it in an Air Fryer. Preheat the Air Fryer to 400℉ for 3 minutes. Add the chicken taco filling to a cake pan with some water. Heat for 5-7 minutes or until hot. You can heat the corn tortillas in a skillet

Serve Chicken Tacos With

These Pulled chicken tacos are great to eat as but taste so much better with these side dishes:

A white plate with pulled chicken tacos and beans

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A white plate with pulled chicken tacos and beans

Pulled Chicken Tacos With Beans

Serves: 2 Prep Time: 5 minutes Cooking Time: 55 minutes

Mexican pulled chicken tacos with beans are a great dinner recipe. Season with homemade taco seasoning and serve with your favorite toppings

Ingredients

  • 200 grams chicken breast
  • 1 tablespoon taco seasoning
  • ⅓ chicken stock cube
  • 1 cup of hot water to dissolve the chicken stock
  • 1 onion
  • 2 cloves of garlic
  • 1 bell pepper
  • 2 tablespoon of sunflower oil
  • 1 small tin (70 grams) of tomato puree
  • 1 tin of kidney beans (250 grams)
  • 1 tablespoon of Sriracha sauce or hot peppers (if you like it spicy)
  • 2 home made corn tortillas

Instructions

  1. Make pulled chicken first and use your favorite way to prepare the chicken (pressure cooker or stovetop)
  2. Then shredding the chicken using two forks and pull it apart. Then it is time for the stew sauce. Dice the bell peppers, onion, tomato and garlic
  3. Heat oil in a Dutch oven and add the vegetables. Stir continuously until the vegetables are soft and translucent
  4. Now add tomato puree, taco seasoning and add hot sauce. A little bit of chicken stock and the kidney beans and add the chicken stock
  5. Put the lid on the pan let it simmer for 25 minutes until the stew is nice and soft
  6. Preheat a cast iron skillet and heat corn tortilla until you see brown patches
  7. Heat the tortilla for 30 seconds per side and turn. Keep warm in a tortilla warmer or a clean kitchen towel
  8. Stack the pullen chicken bean filling on top of the corn taco and serve with your favorite topping

Nutrition facts

Calories: 470; Fat: 18.7g; Carbs: 43.1g; Protein: 31.7g;

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