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Ingredients

• 2 Tbs. canola oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 lb. cooked chicken, shredded
• 1 1/4 tsp. ground cumin
• 1 1/2 tsp. chili powder
• 1/8 tsp. cayenne pepper, or to taste
• 2 tomatoes, diced
• 1/2 cup chopped fresh cilantro
• 1 tsp. chopped fresh oregano
• Salt, to taste
• 1/3 cup chicken stock or water
  
  
• Canola oil for frying
• 6 flour tortillas, each 8 inches in diameter
• 3 cups shredded iceberg lettuce
• 2 cups cooked black beans or pinto beans
• 1 cup crumbled queso fresco or feta cheese
• 3/4 cup chopped tomatoes
• 6 Tbs. chopped fresh cilantro
• 1 avocado, pitted, peeled and sliced
• 3/4 cup Frontera fire-roasted tomato cilantro
  ;salsa, plus more for serving*

Description

This Recipe Calls For queso Fresco, A Soft, Tangy, Lightly Salted Cow?s Milk Cheese That Is Made From Fresh Curds Pressed Into Round Molds. (Queso Fresco Means "fresh Cheese" In Spanish.) Feta Cheese Is An Acceptable Substitute.

Williams-Sonoma