Cheesy Chicken & Pinto Bean Tacos with Sweet Potato Wedges & Creamy Cilantro Sauce
45g of Protein

Cheesy Chicken & Pinto Bean Tacos

with Sweet Potato Wedges & Creamy Cilantro Sauce

35 MIN
2 Servings
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From the Test Kitchen

In this recipe, soft flour tortillas are toasted with a layer of melty cheese, then filled with bites of tender chicken, poblano pepper, and spicy ancho pinto beans—perfectly matched by a side of smoky-spiced sweet potatoes and a cooling cilantro yogurt for dipping.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    910 Cals (est.)
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Nutrition Label
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fresh
ingredients
Cheesy Chicken & Pinto Bean Tacos with Sweet Potato Wedges & Creamy Cilantro Sauce
Title
  • 10 oz Boneless Chicken Breast Pieces
  • 1 15.5-Oz Can Pinto Beans
  • 4 Flour Tortillas
  • ½ lb Sweet Potato
  • 1 Poblano Pepper
  • 2 Scallions
  • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Ancho Chile Paste
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ½ cup Plain Nonfat Greek Yogurt
Prepare & roast the sweet potato wedges
1 Prepare & roast the sweet potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut the sweet potato into 1-inch-wide wedges. Place on one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients
Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the cilantro sauce and yogurt; season with salt and pepper.
Cook the chicken & pepper
3 Cook the chicken & pepper

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.  

Cook & mash the beans
4 Cook & mash the beans

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Carefully add the beans (including the liquid) and chile paste; season with salt and pepper. Cook, stirring occasionally and mashing the beans with a potato masher (or the back of a spoon), 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the cheesy tortillas & serve your dish
5 Make the cheesy tortillas & serve your dish

Meanwhile, place the tortillas on the remaining sheet pan. Evenly top with the cheddar and monterey jack. Bake 3 to 5 minutes, or until the cheese is melted. Carefully transfer to a work surface. Assemble the tacos using the cheesy tortillas, mashed beans, cooked chicken and pepper, and sliced green tops of the scallions. Serve the tacos with the roasted sweet potato wedges and cilantro yogurt on the side. Enjoy! 

Tips from Home Chefs

Prepare & roast the sweet potato wedges
1 Prepare & roast the sweet potato wedges

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Cut the sweet potato into 1-inch-wide wedges. Place on one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat; arrange in an even layer. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients
Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the cilantro sauce and yogurt; season with salt and pepper.
Prepare the remaining ingredients
Cook the chicken & pepper
3 Cook the chicken & pepper

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the remaining spice blend to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and diced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and the chicken is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.  

4 Cook & mash the beans

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Carefully add the beans (including the liquid) and chile paste; season with salt and pepper. Cook, stirring occasionally and mashing the beans with a potato masher (or the back of a spoon), 2 to 3 minutes, or until slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook & mash the beans
Make the cheesy tortillas & serve your dish
5 Make the cheesy tortillas & serve your dish

Meanwhile, place the tortillas on the remaining sheet pan. Evenly top with the cheddar and monterey jack. Bake 3 to 5 minutes, or until the cheese is melted. Carefully transfer to a work surface. Assemble the tacos using the cheesy tortillas, mashed beans, cooked chicken and pepper, and sliced green tops of the scallions. Serve the tacos with the roasted sweet potato wedges and cilantro yogurt on the side. Enjoy! 

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