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)

Instructions

1. Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.
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.
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.
4. Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.