Domestic Education: Baked Chicken and Black Bean Tacos

I absolutely LOVE Mexican food. I would have to say it is my favorite behind pizza. Joe took me to get Mexican on our first date, and we spent every Sunday diet cheat day during the months leading up to our wedding at Jalapenos in the Brookside area of Kansas City. I base how good a Mexican restaurant is on their cheese and onion enchiladas, which is what I order every time.
And of course there are those margaritas...
For the most part, however, it is hard to find healthy Mexican food. That is why I was so excited to find this baked chicken and black bean taco recipe. Not only is it healthy and yummy, but it gives me an excuse to eat Mexican even on non-cheat days (one taco, which is a substantial size, is only 220 calories). Now I can save those cheat days for Pizza :)
Pair these tacos with a skinny girl margarita, and you got yourself a guilt free fiesta!
Baked Chicken and Black Bean Tacos From Undressed Skeleton 1 lb. ground chicken 1 packet taco seasoning (I used a packet, but I would suggest making your own if you can help it. Much healthier) 2 Tbs. water 1 large onion, diced 1 16oz. can black beans 1 can salsa 3-4 jalapenos, sliced 1 package shredded low fat colby jack cheese 8 whole grain tortillas optional: Guacamole as a topping

Preheat the oven to 365 degrees. Cook the chicken in a skillet over high heat until fully cooked. Add the water and the packet of taco seasoning, saving about 2 Tbs. of the seasoning. Set aside in a separate bowl.

Drain and rinse the black beans. In the same skillet, add the beans and onions and cook on high heat until the onions are tender. Add the remaining taco seasoning to the bean and onion mixture.