Quick Chicken and Black Bean Tacos

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the shredded chicken and cook for 2-3 minutes until lightly browned.

Stir in the rinsed and drained black beans, salsa, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and slightly thickened.

While the chicken mixture cooks, warm the corn tortillas. You can do this by heating them in a dry skillet over medium heat for about 30 seconds per side, or microwave them briefly until pliable.

Remove the chicken and black bean mixture from the heat and stir in the fresh cilantro.

To assemble the tacos, spoon the chicken and black bean mixture into the warm tortillas.

Top each taco with shredded cheddar cheese.

Serve immediately with your favorite taco toppings like sour cream, avocado, or extra salsa.