Preparation Steps

• Heat the oven to 425°F. Stand taco shells upright in a 9×13-inch baking dish and bake for 3 minutes to lightly toast; set the dish aside and keep the shells in it.
• Make the chicken filling: In a large nonstick skillet over medium heat, add the drained fire-roasted tomatoes and diced onion. Cook, stirring often, until the onion softens and most of the liquid cooks off, 4–5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
• Sprinkle in the taco seasoning and add the shredded chicken. Toss to coat and cook until the chicken is hot and steamy, 2–3 minutes. Turn off the heat and stir in the lime juice. For extra cohesion, fold in about 1/2 cup of the shredded cheese to lightly bind the filling.
• Warm the refried black beans in a small saucepan or microwave until spreadable (45–60 seconds), stirring once. If very thick, loosen with a teaspoon of water.
• Assemble: Spread a thin layer of warm beans in each toasted shell. Spoon in the chicken mixture (a generous 1/4 cup per shell), then top evenly with the remaining cheese.
• Bake at 425°F for 7–9 minutes, until the cheese is fully melted and the shell edges are golden. For spotty browning, broil 30–60 seconds, watching closely.
• Let the tacos rest 2 minutes to set, then serve hot. Add your favorite toppings if you like.