Santa Fe Chicken Tacos

• 1 cup black beans, drained and rinsed (canned or cooked)
• 12 cup cooked fresh corn kernels
• 1 tomatoes, seeded and diced
• 12 cup barbecue sauce
• 12 cup ranch dressing
• 1 12 lbs boneless skinless chicken breasts
• 1 tablespoon olive oil
• kosher salt
• fresh ground black pepper
• 8 flour tortillas, warmed (6-8 inch diameter)
• 2 cups chopped romaine lettuce
• 1 cup shredded monterey jack pepper cheese

1. In a small bowl, combine beans, corn, and tomato; season to taste with salt and pepper.
2. Cover and refrigerate for at least 2 hours or for up to 6 hours.
3. In another small bowl, combine barbecue sauce and ranch dressing.
4. Cover and refrigerate for at least 30 minutes or for up to 6 hours.
5. Coat chicken with oil and season with salt and pepper to taste.
6. Preheat greased grill to med-high.
7. Grill chicken, turning once, until no longer pink inside, 6-8 minutes per side.
8. Transfer chicken to a cutting board and let stand for 6-8 minutes.
9. Cut into bite-size pieces.
10. To build tacos--divide chicken and bean mixture equally among tortillas.
11. Top with lettuce, cheese, and barbecue sauce mixture.
12. Fold tortillas in half.

black beans, corn kernels, tomatoes, barbecue sauce, ranch dressing, chicken breasts, olive oil, kosher salt, fresh ground black pepper, flour tortillas, romaine lettuce, shredded monterey jack pepper cheese

Taken from www.food.com/recipe/santa-fe-chicken-tacos-491840 (may not work)