Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Ready In: 20 Minutes


  • 1 avocado
  • 14 oz can black beans - drained and rinsed
  • 8 oz cooked chicken breast - shredded
  • ½ c cilantro - chopped
  • 1 tsp cumin
  • 2 Tbs lime juice
  • ¼ c low fat plain yogurt
  • 1 medium onion - diced
  • 2 c salsa
  • Salt and pepper to taste
  • 1 tsp smoked paprika
  • 8 white corn tortillas


  1. In a small bowl, mash together avocado with yogurt, ¼ c of the cilantro (save remaining for garnish) and lime juice.Season with salt and pepper to taste and set aside.Meanwhile, bring a non-stick pan to medium high heat and coat with non-stick spray.Sautee onions for 5-6 minutes with a pinch of salt to bring out juices.Add cumin, paprika and cook another minute.Stir in black beans and salsa; stir
  2. Cook for additional 2-3 minutes until fully heated.Heat corn tortillas in paper towel for 30 seconds to soften and top with equal parts black bean mixture.Top with shredded chicken and a dollop of the avocado yogurt mixture.Garnish with extra lime juice and cilantro.

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