Pollo and Pinto Mini Tacos
4.85 from 13 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 minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes 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
This Post Has 6 Comments
Drain and rinse beans first?
yes
So easy and such a great way to stock my freezer. Thanks for the recipe!
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
very simple recipe, not bad but a lil on the bland side. i eat these with hot sauce and add in some onion after cooking in the air fryer.
Great way to hide veggies. I’ve been to going heavier with the greens, as well as putting in some bell peppers and jalapenos. Even shredded a big carrot in to one batch. Veggie heavy filling a bit on the wet side if eating fresh, but after freezing and air fryer not an issue.
Also a great way to use up bulk cooked meat if meat + veggie plates are getting repetitive.