Heat the boats in the oven for up to 10 minutes, or in the microwave for up to 1 minute.
Ingredients
2cupsrotisserie chicken
2cupslettuce, finely chopped
1cupblack beans, drained
1cupcheese, grated
Fresh tomatoes
Red onion, chopped
1box, 12 Old El Paso™ Mini Soft Tortilla Taco Boats™
1cupGreek-style yogurt
1jalapeno pepper, finely chopped
1lime, juiced
1teaspooncumin
Salt and pepper
Instructions
Chop the chicken, drain the beans, finely chop the lettuce. In each individual boat, fill with lettuce, beans, chicken, and cheese.
For the yogurt dip, mix the yogurt, chopped jalapeno, lime juice, cumin, and salt and pepper in a small bowl.
Top each mini taco with the Jalapeño Greek Yogurt Dip, filling a Ziploc bag with the yogurt dip, and snipping off the corner with scissors. Squeeze the dip through the tip and drizzle onto each taco.