Chicken Tacos with Black Beans and Corn

• 2 whole Boneless, Skinless Chicken Breasts
• 2 teaspoons Ground Cumin
• 1 teaspoon Paprika
• 1 teaspoon Chili Powder
• 1 teaspoon Garlic Powder
• Salt And Pepper
• 1 whole Lime, Juice And Zest
• 15 ounces, weight Canned Black Beans
• 8 ounces, weight Frozen Corn
• 2 teaspoons Cumin
• 1 teaspoon Garlic Poowder
• Salt And Pepper, to taste
• 1 whole Lime, Juice And Zest
• 3 Tablespoons Fresh Chopped Cilantro
• 8 whole Corn Tortillas, Or More Depending On Serving Preference
• Salsa
• Sour Cream
• Shredded Cheese
• Fresh Cilantro

1. For the chicken: Preheat the oven to 400 degrees F.
2. Sprinkle each side of the chicken breasts with the spices and place in a baking dish.
3. Place in the oven and bake for 25-30 minutes until the chicken is done.
4. Allow the chicken to cool for a few minutes after taking it out of the oven, then shred it.
5. Zest the lime and squeeze the juice over top of the chicken and stir it around to evenly distribute.
6. For the black beans and corn: Drain and rinse the black beans and combine them with the corn in a pot.
7. Add in the spices and lime, and stir to combine.
8. Cook for a few minutes until the corn is no longer frozen and the beans are soft.
9. Stir in the cilantro and cook for a few more minutes.
10. To assemble the tacos: Scoop some of the chicken onto a tortilla along with the black beans and corn.
11. Top with salsa, sour cream, cheese, and cilantro as desired.

chicken breasts, ground cumin, paprika, chili powder, garlic, salt, black beans, cumin, garlic, salt, fresh chopped cilantro, corn tortillas, salsa, sour cream, cheese, fresh cilantro

Taken from tastykitchen.com/recipes/main-courses/chicken-tacos-with-black-beans-and-corn/ (may not work)