Recipe: Quick Chicken Adobo and black bean tacos

1 bunch of cilantro, stems and leaves removed

1 can (14.5oz) stewed tomatoes

1 jalapeno pepper, stem and seeds removed

1/2 reserved roast chicken( skin and bones removed), shredded

salt and pepper

1 can (15.5oz) black beans, rinsed and drained

4 corn tortillas

1/2 cup sour cream

Step 1:

Make adobo sauce: In a blender or good processor, puree the cilantro stems with the tomatoes and jalapeno. Transfer the mix to a medium saucepan and bring it to a boil over medium-high heat. Cook, stirring occasionally, until the sauce is thickened and reduced by half, 8 to 10 minutes.

Step 2:

Remove the sauce from the heat and stir in the chicken; season to taste with salt and pepper. Heat the beans in a small skillet on medium, stirring and smashing the beans with the back of a large spoon, until they're slightly thickened, 3 to 4 minutes. Season the beans with salt and peper.

Step 3:

In a dry skillet, heat the tortillas until warm and pliable. Assemble the tacos with the adobo chicken, beans, sour cream, and cilantro leaves.

ENJOY