Chicken & white bean tacos with cornbread and Mexican veggies

Macros (makes 6 servings):

Protein: 64
Carbs: 121
Fat: 48
Calories: 1,172

Grocery List:

  • Chicken breast (36 oz – about 3 medium-sized breasts)
  • White beans (one 16 oz package)
  • Corn tortillas (one package of twenty-four)
  • Chicken broth (one 48 oz container)
  • Olive oil (3 TBSP)
  • Jiffy cornbread mix (one box)
  • Creamed corn (one 15 oz can)
  • Garlic (minced – I use the big jar from Costco)
  • Onion (3)
  • Zucchini (three medium-sized)
  • Poblano pepper (one medium-sized)
  • Jalapeño (two)
  • Green bell pepper (one)
  • Taco seasoning (half of an Ortega reduced-sodium package)
  • Seasonings: salt, white pepper, paprika, cumin, cayenne, thyme, onion powder, garlic powder
  • Avocado (3 medium)
  • Salsa (one 16 oz jar – I used Pace chunky medium)
  • Shredded Mexican cheese (one 8 oz package)
  • Daisy lite sour cream (one 16 oz container)


  1. Dice the 3 onions. (One is for the beans, one is for the Mexican veggies, and the other is for a taco topping)
  2. Add one diced onion to the instant pot along with some olive oil and garlic. Cook for a few minutes.
  3. Add the entire package of beans along with 6 cups of chicken broth and garlic & onion powder
  4. Cook the beans on the “chili” setting for 30 minutes. Let the beans sit for 20 minutes after cooking is done before releasing the pressure manually.
  5. Drain the beans of the excess liquid after cooking. Set aside.
  6. Add the jiffy cornbread mix and creamed corn to a 5×8 baking dish. Mix evenly.
  7. Cook the cornbread in the toaster oven (I use this one) at 350 ºF for 20 minutes.
  8. Pre-heat oven to 400 ºF
  9. Season chicken according to this blackened chicken recipe
  10. Heat 3 TBSP olive oil in a pan on high
  11. Sear the chicken on each side until brown. Add to a baking sheet lined with foil.
  12. Bake in the oven for ~ 8 min (internal temp of 165 ºF in the middle of the largest chicken breast)
  13. Remove from the oven, allow to cool, and then slice or cube chicken for tacos
  14. Dice all veggies besides the onion (already did that…)
  15. Add the veggies and olive oil to a large pan and cook for 10-15 minutes on medium heat. Add taco seasoning about halfway through. Mix thoroughly.
  16. Assemble tacos the day of eating and add your toppings (onions, sliced avocado, sour cream, shredded cheese, and salsa)
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