2cupsshredded cheddarpepper jack, or crumbled cotija cheese
1/4head of green cabbage or crisp lettucevery thinly shaved
1/2medium red onionsliced very thin
2avocadoschopped or sliced thin
2limescut into wedges
Preheat the oven to 400°F. Place the taco shells in a 9x13 pan. Combine the chicken, red chile sauce, black beans, and Mexican spice mix in a large saucepan over medium-high heat. Stir frequently and heat just until the chicken is warm, about 5 minutes.
Divide the filling between the taco shells. Sprinkle generously with cheese and bake again, just until the cheese has melted, about 3-5 minutes. Top each taco with the toppings of your choice. Enjoy!
You can use a rotisserie chicken to make these tacos even simpler. Or you can cook and shred your own chicken with very little effort by using the crock-pot or pressure cooker.
Red Chile Chicken and Black Bean Tacos https://barefeetinthekitchen.com/red-chile-chicken-black-bean-tacos-recipe/