Rotisserie Chicken Tacos

Ingredients

• 12 corn taco shells
• 2 tablespoons canola oil
• 0.5 cup diced onion
• 2 cloves garlic, pressed
• 1 pound rotisserie chicken, meat pulled and shredded
• 1 (8 ounce) can tomato sauce
• 1 cup salsa, divided
• 1 (1 ounce) package taco seasoning
• 1 (15 ounce) can vegetarian refried beans
• 2 cups shredded lettuce
• 2 cups shredded Mexican cheese blend
• 1 cup chopped green and red bell peppers
• 1 cup diced tomatoes

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
2. Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
3. Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
4. Warm taco shells in the preheated oven for 3 to 5 minutes.
5. Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.