Chicken and black bean tacos - 9 points plus

 I love tacos, and this is a fabulously easy and delicious recipe that can be made in about 15 minutes. For the black bean and corn mix, I use a frozen bean and corn mix with onions and peppers "Southwest-Inspired Corn & Black Bean seasoned vegetable blend" from Archer farm. It's a great fast choice for southwest tacos.

9 points per recipe

2 corn tortillas - 4 points
1 frozen chicken tenderloin - 2 points
1/2 cup black bean and corn mix -2 points
1 tbsp light sour cream - 1 point
1 tbsp green enchilada sauce - 0 points
lettuce - 0 points
1/4 avocado (sliced) - 0 points
1 tsp chopped garlic - 0 points
2 tbsp water - 0 points

Pace frozen tenderloin in pan with water and garlic. grill for a few minutes until chicken starts turning white. Turn the chicken and cook for another minute, then add black bean mix. Cook until warm.
Remove pan from heat. Warm tortillas over the heat until pliable.
Spread sour cream and enchilada sauce over tortillas. Top with chicken and bean mix, lettuce, and avocado.

Note: You could use canned black beans, corn, onions, and red peppers along with a bit of oregano and cilantro to approximate the frozen black bean mix. I think zucchini would be a great alternative for this meal.