"Nextover" Chicken Tacos with Quick Refried Beans Recipe

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)

	PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 2 servings

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