Ingredients

 1 teaspoons olive oil

 1 large red bell pepper
 120 g whole kernel sweet corn
 75 g canned unsalted black beans, rinsed and drained
 1 large skinless, boneless rotisserie chicken breast, shredded
 Barbecue sauce to taste
 4 corn tortillas
 85 g 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

How to make it

Step 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.

Step 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.

Step 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.
Step 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.