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Roasted Bell Pepper and Black Bean Tacos with Orange Chipotle Chicken

Roasted Bell Pepper Tacos. Oven roasted bell peppers are flavored beautifully with onions and spices and complimented with Chipotle seasoned black beans and orange honey glazed chicken. A healthy taco recipe that you'll will wow your crowd and one you'll want to make over and over. 
Cuisine Southwestern Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 226kcal


  • 1 pound boneless skinless chicken breasts
  • Glaze for chicken:
  • 1/4 teaspoon chipotle chile powder
  • 1 tablespoon honey
  • 2 tablespoons fresh orange juice
  • For the Roasted Peppers:
  • 3 medium bell peppers thinly sliced, one red, one yellow and one green
  • 1 medium yellow onion thin sliced
  • 1/4 cup extra-virgin olive oil plus more as needed
  • 1 teaspoons kosher salt plus more as needed
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon dried thyme
  • For the Black Beans:
  • 2 14-16 ounce cans black beans drained
  • 1 can diced tomatoes with their liquid
  • 1/2 teaspoon Good quality Chipotle Chile Powder
  • 2 large garlic cloves finely grated or minced
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • For the Cumin Salt
  • Zest of 1 lime
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cumin
  • Corn tortillas
  • 1 lime
  • Sliced avocado for serving
  • Crumbled queso fresco or grated Cheddar for serving (optional)
  • Chopped cilantro leaves for serving


  • Heat oven to 350 degrees. Combine the chile powder, honey and orange juice. Mix well. Place the chicken breasts in a greased baking pan. Coat the chicken with half the glaze. Bake 30 minutes, or until juices run clear. Basting with remaining glaze half way through the cooking process. Remove chicken and tent to keep warm.
  • Raise oven temperature to 400 degrees. On a rimmed sheet pan, toss together peppers, onion, 1/4 cup oil, 1/2 teaspoon salt sage, paprika and thyme. Spread vegetables out in an even layer. Roast until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so.
  • In a sauce pan, toss together beans, tomatoes, chipotle chile and sauce, garlic, oregano, cumin and salt to taste. Bring to a simmer and cook for about 10 minutes. Drain beans of liquid before serving.
  • To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 1/2 teaspoons salt, and remaining 1/4 teaspoon cumin. Cut naked lime into wedges.
  • To warm corn tortillas, place tortillas in a damp clean dish towel. Wrap the towel around the tortillas and place the tortillas and towel in a gallon sized plastic bag. Don’t seal the bag. Cook in microwave for 4 minutes at 50% power. Let rest at least 4 minutes before using. .
  • Dice or slice avocado
  • To serve, top tortillas with beans, peppers, avocado and cheese. Add a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste.


For the beans, you can substitute 1 canned Chile in Adobo for the Chipotle Chile Powder. Also add 1/2 teaspoon of the adobo sauce.  Serve with Spanish rice as a side dish.


Calories: 226kcal | Carbohydrates: 10g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 1014mg | Potassium: 457mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2030IU | Vitamin C: 83.7mg | Calcium: 23mg | Iron: 1.2mg