Pollo and Pinto Mini Tacos

1. Preheat your oven to 400°F.

For the Chicken

1. You can cook this anyway you please. It doesn't make a huge difference because we are cutting it up small and putting in the filling. Bake it, boil it, buy it precooked if you want. If you bake it, cut or pound it so it has even thickness throughout and cook for 15-20 minutes or until it has reached an internal temperature of 165°F.

For the Beans

1. Heat 1 tsp of oil in a skillet over medium heat. Add in the beans and chopped spinach. Allow to cook for 2 minutes until the spinach has wilted.
2. Add in ½ cup of water and cover. Cook for 5 minutes.
3. Remove the cover and mash the beans with a fork or potato masher. Add in the cumin, chili powder and season with salt and pepper to taste.
4. Mix in the cheese and chicken.

For the Tacos

1. Heat the tortilla shells in the microwave so they are pliable. I like to wrap a small amount of them in a damp paper towel.
2. Spoon the bean and cheese mixture onto each tortilla and fold to close. I like to use a cookie scoop for this step.
3. Place the tacos on a sheet pan and bake for 5-8 minutes. Place an empty sheet pan on the top so they are weighed down and won't open when baked.

Storage

1. Once the tacos have cooled, add to a large ziplock bag. Remove as much air as possible and keep in the freezer. Reheat the tacos in the microwave. For the best result, use an air fryer or wrap the tacos in a wet paper towel and then microwave for 10-15 seconds. I don't recommend going straight from the freezer to microwave as the tortilla will be too dry.