Baked Buffalo Chicken & Veggie Tacos
It’s been a minute since I’ve posted a recipe on my website! (8 months to be exact…) A lot has happened in that time, but I know you are just here for the recipe! Although I’ve been majorly slacking on posting on my website, I have been updating Instagram with new recipes and life happenings as well.
Let’s get to those baked tacos though. I recently tried the Kinder buffalo wing sauce and I love it so much I’ve been trying to find any excuse to use it. You can never go wrong with tacos! These baked buffalo chicken tacos are full of vegetables like corn, black beans, and shredded zucchini. They also have melty Oaxaca cheese that is the perfect creamy compliment to the spicy buffalo sauce. I love baked tacos because they have such a nice crunch! I served mine with a mix of ranch and buffalo dip.
These tacos are absolutely delicious and such a good weeknight dinner that the whole family will love!
Baked Buffalo Chicken & Veggie Tacos
These Baked Buffalo Chicken & Veggie Tacos are loaded with tender chicken, fire roasted corn, shredded zucchini, black beans, and melty Oaxaca cheese. Spicy, cheesy, and packed with flavor in every bite!
Ingredients
- 1 tbsp olive oil
- 1/2 yellow onion, chopped fine
- 1 lb ground chicken
- 1 medium size zucchini, shredded
- 1/2 cup frozen fire roasted corn
- 1/2 can black beans, drained and rinsed
- 1/4 cup Kinder buttery buffalo sauce
- Shredded Oaxaca cheese
- 12 white corn tortillas
- Spray olive oil (optional, you can also drizzle olive oil on top)
Instructions
- Preheat oven to 425°F.
- Heat olive oil in a skillet over medium heat. Add onion and sauté for 5 minutes. Add the ground chicken and let cook for ~8 minutes, using a spatula to break it apart and stir occasionally.
- Stir in the zucchini, fire roasted corn, black beans, and buffalo sauce. Let cook 5 more minutes and then remove from heat.
- Place tortillas on a parchment lined baking sheet. Add Oaxaca cheese to one side of the tortilla, and then place the chicken filling on top of the cheese. Fold the tortillas in half and lightly spray with olive oil.
- Bake for 12 minutes. Serve with a mix of ranch and buffalo sauce!
- Note: you might have some filling leftover! You can make more tacos or save it to eat as is!