Bbq Chicken-And-Black Bean Tacos

• 2 teaspoons olive oil
• 2/3 cup diced red bell pepper (from 1 bell pepper)
• 3/4 cup frozen whole kernel sweet corn, thawed
• 3/4 cup canned unsalted black beans, rinsed and drained
• 12 ounces skinless, boneless rotisserie chicken breast, shredded (about 2 1/2 cups)
• 1/3 cup organic barbecue sauce (such as Annie's)
• 10 (6-in.) corn tortillas
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 3 tablespoons chopped fresh cilantro leaves, plus more for garnish
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt

1. Heat oil in a large nonstick skillet over medium. Add bell pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in corn and black beans; cook until warmed through, 2 to 3 minutes. Set aside.
2. Place shredded chicken and barbecue sauce in a microwave-safe bowl. Mix until thoroughly coated. Loosely cover, and microwave at HIGH 1 minute or until warmed through.
3. Warm tortillas according to package directions. Place 3 tablespoons chicken mixture in center of each tortilla. Top each tortilla with 3 tablespoons bell pepper mixture.
4. Place yogurt, cilantro, lime juice, and salt in a small bowl. Whisk to combine. Dollop each taco with about 1 tablespoon yogurt mixture. Sprinkle tacos with cilantro.

olive oil, red bell pepper, kernel sweet corn, black beans, skinless, barbecue sauce, corn tortillas, yogurt, cilantro, lime juice, kosher salt

Taken from www.myrecipes.com/recipe/bbq-chicken-and-black-bean-tacos (may not work)