6 tortillas
2 tablespoons olive oil
½ white onion, diced
1 tablespoon taco seasoning
1 can black beans
2 cups rotisserie chicken, shredded
½ cup shredded cheese
Cilantro, roughly chopped
Shredded iceberg lettuce for serving
Salsa for serving
Lime wedges, for serving
Sour cream for serving
Preheat the oven to 400F
Using a ramekin as a guide, cut each tortilla down to size.
Grease the inside of each ramekin with a paper towel dipped in olive oil.
Place each tortilla into a ramekin, folding the edges where necessary; then place the ramekins on a baking sheet.
Place a medium saucepan over a medium-high heat and add the remaining tablespoon of olive oil.
Once shimmering, add the onion and taco seasoning and sauté 1-2 minutes. Add the beans and chicken and cook until heated through.
Remove from the heat and spoon the chicken mixture evenly into the taco cups and top with the shredded cheese.
Bake 7-10 minutes, or until the tortillas are crisp and browned around the edges and the cheese is melted.
Allow to cool slightly before topping with cilantro and serving with iceberg lettuce, salsa, lime wedges, and sour cream.