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Epicurious

"Nextover" Chicken Tacos With Quick Refried Beans

By David Tamarkin

4.1

(4)

Image may contain Sandwich Food Taco Dish and Meal
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton

If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day). Warming the chicken in tangy tomatillo salsa and topping it with bright cabbage slaw brings it back to life, and the super-fast, garlicky beans round out the meal.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Serves 2

Ingredients

4 cooked chicken thighs from Crispy Chicken and Potatoes With Cabbage Slaw or about 2 cups shredded chicken
1 cup good-quality tomatillo salsa
2 tablespoons vegetable oil
1 garlic clove, pressed or finely chopped
1 1/4 cups cooked or 1 (15-ounce) can low-sodium black beans, drained
1/4 tsp. kosher salt
4 corn tortillas
1 avocado, sliced
1/2 cup leftover slaw from Crispy Chicken and Potatoes With Cabbage Slaw, optional
Chopped cilantro, lime wedges, and hot sauce (for serving)

Preparation

  1. Step 1

    Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.

    Step 2

    Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.

    Step 3

    Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.

    Step 4

    Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.

TagsTacoChicken ThighChickenPoultryCabbageLeafy GreensVegetableMainDinnerLunchGluten FreeDairy FreeNut FreeQuick30 Minutes or LessEasyMake AheadSauteEpicurious

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