Pollo y Pinto Mini Tacos

Close up image of Pollo and Pinto Mini Tacos

Pollo y Pinto Mini Tacos

A freezer friendly mini taco made from pinto beans, chicken, cheddar cheese, and spinach. Adding chopped spinach to the bean mixture makes for an easy way to get in more leafy greens, even if its only a little bit.
PREP TIME
15 Minutes
COOK TIME
30 Minutes

Per Serving – Makes 32 Mini Tacos

84 Calories

10.7g C | 5.7g P | 2g F

How to Make Pollo y Pinto Mini Tacos

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Close up image of Pollo and Pinto Mini Tacos

Pollo and Pinto Mini Tacos

5 from 11 votes
Course: Snack
Cuisine: Mexican
Keyword: 30 minutes or less, chicken, freezer friendly, gluten free, snack, under 10 ingredients, under 500 calories
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 32 tacos
Calories: 84kcal
A freezer friendly mini taco made from pinto beans, chicken, cheddar cheese, and spinach.  Adding chopped spinach to the bean mixture makes for an easy way to get in more leafy greens, even if its only a little bit.
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Ingredients

  • 2 cans (850 g) pinto beans
  • 2 cups (120 g) spinach chopped
  • ½ cup (120 g) water
  • 2 tsp (4 g) cumin
  • 2 tsp (4 g) chili powder
  • 1 tsp (5 g) olive oil
  • 32 mini (469 g) corn tortillas I use the brand Mission street taco tortillas. They are 3" in diameter
  • 1 cup (112 g) cheddar cheese
  • 1 lb (454 g) boneless skinless chicken breast
  • salt and pepper to taste

Instructions

  • Preheat your oven to 400°F.

For the Chicken

  • You can cook this anyway you please. It doesn't make a huge difference because we are cutting it up small and putting in the filling. Bake it, boil it, buy it precooked if you want. If you bake it, cut or pound it so it has even thickness throughout and cook for 15-20 minutes or until it has reached an internal temperature of 165°F.

For the Beans

  • Heat 1 tsp of oil in a skillet over medium heat. Add in the beans and chopped spinach. Allow to cook for 2 minutes until the spinach has wilted.
  • Add in ½ cup of water and cover. Cook for 5 minutes.
  • Remove the cover and mash the beans with a fork or potato masher. Add in the cumin, chili powder and season with salt and pepper to taste.
  • Mix in the cheese and chicken.

For the Tacos

  • Heat the tortilla shells in the microwave so they are pliable. I like to wrap a small amount of them in a damp paper towel.
  • Spoon the bean and cheese mixture onto each tortilla and fold to close. I like to use a cookie scoop for this step.
  • Place the tacos on a sheet pan and bake for 5-8 minutes. Place an empty sheet pan on the top so they are weighed down and won't open when baked.

Storage

  • Once the tacos have cooled, add to a large ziplock bag. Remove as much air as possible and keep in the freezer. Reheat the tacos in the microwave. For the best result, use an air fryer or wrap the tacos in a wet paper towel and then microwave for 10-15 seconds. I don't recommend going straight from the freezer to microwave as the tortilla will be too dry.

Nutrition

Calories: 84kcal | Carbohydrates: 10.7g | Protein: 5.7g | Fat: 2g

NUTRITIONAL INFO FOR THE Pollo y Pinto Mini Tacos

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
343g
Protein
183g
Fat
64g
Calories
2680 cals

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This Post Has 4 Comments

  1. Heather Chrane-DeJarnett

    Drain and rinse beans first?

  2. Brandi Brewer

    5 stars
    So easy and such a great way to stock my freezer. Thanks for the recipe!

  3. Nick Caramico

    these are highly addicting, i brought them to work and even people who arent working out or meal prepping were obsessed with them. Im making a 300-taco batch this weekend just to store them

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