You are here: Home » Recipes » Creamy Chicken Puffy Tacos with Black Bean Creamy Chicken Puffy Tacos with Black Bean Yield 4 servings PrintEmail Ingredients 4 ounces cream cheese, softened8 ounces sour cream -- Handful cilantro2/3 cup salsa verde1 -- garlic clove1/2 teaspoon cumin1 teaspoon dried oregano -- Salt and Pepper1 -- herb roasted rotisserie chicken, pulled and shredded15 ounces can black beans1/2 large onion, finely chopped1/2 -- fresh jalapeno, seeded and chopped small can diced tomatoes -- Vegetable or Canola oil for frying8 small tortillas3 -- fresh limes, cut into wedges Instructions Combine the cream cheese, sour cream, cilantro, salsa verde, garlic, cumin, oregano, salt, and pepper in a blender. Blend until well combined. Stir the pulled chicken into the creamy sauce and set aside. Combine the black beans, onion, jalapeno, tomatoes, oregano and salt and pepper to taste in a saucepan over medium heat. Add 1/2 cup of water and simmer for 10 minutes. Keep warm on low. Fill a deep pot about halfway with oil and set the heat to medium-high. When the oil is 350 degrees F, place one tortilla in at a time and, using the end of a spatula, press down in the center creating a fold in the tortilla (you're creating your own crunchy taco shells here). Fry with the spatula in the center of the tortilla for about 60 seconds to 2 minutes, or until the shells are golden brown and crispy. Transfer to a paper towel-covered plate to drain and set aside. TO ASSEMBLE: Fill each tortilla with some of the creamy chicken mixture and top with a mound of the black bean/tomato mixture. Squeeze some fresh lime juice over top and serve right away. Allow 2 tacos per person. Serves 4.