Recipe: Southwestern Tacos (using cooked chicken, black beans and corn)

SOUTHWESTERN TACOS

"Starting with ready-to-use cooked chicken and convenient canned beans makes getting that favorite Tex-Mex flavor on your table a snap!"

1 (15 oz) can black beans, drained and rinsed
1 (7 oz) can low-sodium corn kernels, drained
3/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1 (10 oz) package Southwestern-style skinless, fully cooked, carved chicken breast (such as Perdue Shortcuts), cut into (1 1/2-inch) pieces
8 taco shells
1 cup salsa (from a jar)
1 cup shredded Cheddar cheese (about 4 oz)
1 cup shredded iceberg lettuce
1/2 cup sour cream

Preheat oven to 350 degrees F.

Combine beans, corn, onion, cilantro, lime juice, cumin, salt and pepper sauce; reserve.

Wrap the cooked chicken in foil; place on ungreased baking sheet with taco shells; bake until heated through, 5-6 minutes.

TO SERVE:
Fill taco shells with bean mixture, chicken, salsa, cheese and lettuce and serve with sour cream.

Makes 4 servings
Woman's World magazine, March 27, 2001