What to do with rotisserie chicken? Make these quick and easy chicken adobo and black bean tacos!

You guys know, I love me some tacos.  I love easy.  And I love cilantro.  If you don’t dig cilantro, these chicken adobo and black bean tacos are not for you.  Please leave now.

Wait, don’t go, don’t go!  I got Faux Jack in the Box Tacos (vegetarian tacos) and Pork Carnitas you can chow down on!

These chicken tacos literally take no time because we’re using leftover chicken.  Rotisserie, shredded chicken made in the pressure cooker or slow cooker, it doesn’t matter.  You could even use shredded beef or pork from something else.  Doesn’t matter.  The point is that it uses leftover meat so you don’t have to work for this too much.

And…and…it’s healthy and wholesome.  No funny packets of this that or the other.  No crazy creams of anything.  Just minimal, whole ingredients.  As long as you don’t eat fifty eleven of them, you’re good.

Let’s do this.



1 bunch of cilantro, leaves separated from the stems – we’ll be using the stems
1 can stewed tomatoes
1 jalapeño pepper, seeds removed if you don’t want the heat
2 – 2.5  cups of shredded leftover chicken
1 can black beans, drained and rinsed
1 teaspoon chopped chipotle peppers in adobo
1/2 teaspoon cumin
corn tortillas
salt & pepper, optional
accoutrements – ultimate salsa, sour cream, diced red onion, avocado, salsa, hot sauce, lettuce…whatever you like


The first thing we’ll do is make the adobo sauce. In a blender or food processor, puree the cilantro stems with the tomatoes and jalapeño.
Pour into a medium saucepan and bring it to a boil over medium-high heat. Cook, stirring every once in a while until it’s reduced by half, about 10 minutes.

While that’s reducing, chop your cilantro leaves and dice your red onion.

Once the sauce is reduced, add the chicken and stir. Season to taste with salt and pepper if need be.

Heat the beans in a skillet over medium heat, stirring and smashing them with the back of a large spoon until they’re slightly thickened about 3-4 minutes. Season with salt, pepper, cumin,  and chopped chipotle in adobo, adding extra adobo sauce to taste.  If they are too thick, add a teaspoon of water at a time and mix.  It will really depend on how well you let your beans drain.

Go ahead and heat the tortillas up on a dry skillet until warm and pliable. Assemble the like this – Beans, chicken, and any goodies you choose to put on it. A winning combination for me is super simple – chicken, beans, cilantro, and onion.

I like to use the Mission super thin corn tortillas because there are only 120 calories in 3 tortillas. That means I can have 6 if I wanted to!!!

But you don’t have to eat it taco style. You can easily make a bowl out of it. Get yourself a good bed of greens, some rice maybe, then all the fixins. Yessiree!

What to do with rotisserie chicken? Make these quick and easy chicken adobo tacos!Click To Tweet

This post is linked to:
Weekend Potluck

What to do with rotisserie chicken? Make these quick and easy chicken adobo tacos!

What to do with rotisserie chicken? Make these quick and easy chicken adobo tacos!What to do with rotisserie chicken? Make these quick and easy chicken adobo tacos!

What else can you do with rotisserie chicken? Well, you can make . Few ingredients and freaking delicious!

31 thoughts on “Chicken Adobo and Black Bean Tacos”

  1. Wow! Now, I’m hungry and it’s only 10 a.m.! Thanks for sharing … I’d have never thought of using cilantro stems.

  2. Your Tacos look fantastic! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great week and come back to see us real soon!
    Miz Helen

  3. You know, I’m not sure if I’ve ever had adobo sauce…and I LOVE mexican food! Definitely putting this on my to-do list. Thanks so much for sharing at the #happynowlinkup!

    1. You must get some. Immediately. Smoky, mildly spicy, deliciousness. Adds great depth of flavor to just about anything. Thanks for checking it out!

  4. Wow these sound awesome! We just got back from Mexico and I inhaled so many tacos but I’m still craving them!

  5. I can’t wait to try these and love that this would work well over a bed of greens if I was out of carbs for the day! I usually buy Adobo sauce but now that I know how to make it with your recipe this is the only way to go.

  6. I nearly had to leave due to not liking cilantro but I read on anyway haha. These look so tasty even with the cilantro. Don’t hate me but I think these would be so tasty without the cilantro 😉

  7. You have great taste in tacos. This is a pretty good recipe! And your choice of cilantro and onion as toppings is right on. I’ll be tweeting and pinning this. Greetings from the Blogger’s Pit Stop.

  8. I love a taco. Looking at these makes me want to be sitting outside near some water enjoying the sun, these tacos and a margarita 😀

  9. Those have to be the most gorgeous tacos I’ve ever seen! I love the recipe, simple, easy knock it out anytime, but so full of flavor that everyone will be thinking you’ve cooked all day! Mouthwatering!

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