Name: High-Protein Mexican Chicken & Bean Sheet Pan Tacos
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2.5 lbs boneless, skinless chicken breasts; 2 cans (15 oz each) black beans, drained and rinsed; 2 tbsp olive oil; 2 tsp smoked paprika; 2 tsp ground cumin; 2 tsp chili powder; 1 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper; 16 small corn tortillas; 1 cup diced red onion; 1 cup chopped fresh cilantro; 2 limes, cut into wedges

High-Protein Mexican Chicken & Bean Sheet Pan Tacos

CandiedLemon8824

This batch-cook Mexican sheet pan taco recipe packs a serious protein punch, making it perfect for your high-protein goals and weeknight meal prep. Juicy, spice-rubbed chicken and hearty black beans are roasted together, then loaded onto warm corn tortillas for a truly satisfying dinner. Topped with crisp red onion, fresh cilantro, and a squeeze of lime, each taco bursts with bold flavor and vibrant color. The sheet pan method keeps things simple, budget-friendly, and easy to clean up—perfect for anyone cooking in batches. These tacos are crave-worthy, customizable, and make leftovers you'll actually look forward to.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
Cut chicken breasts into bite-sized pieces. In a large bowl, combine chicken, black beans, olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Toss to coat evenly.
Spread the chicken and bean mixture in a single layer on the prepared sheet pan. Roast for 22-25 minutes, stirring halfway through, until the chicken is cooked through and slightly golden.
While the chicken cooks, warm corn tortillas in a dry skillet over medium heat or directly over a gas flame for 30 seconds per side until soft and pliable. Stack and keep wrapped in a clean towel.
Once done, fill each tortilla with the roasted chicken and bean mixture. Top with diced red onion and chopped cilantro.
Serve immediately with lime wedges for squeezing over tacos.