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["Ingredients
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1/4 cup canola oil, plus more for frying
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4 corn tortillas, preferably white
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Kosher salt
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1 (15.5-ounce) can black beans, drained and rinsed
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1 teaspoon ground cumin
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1/4 cup low-sodium chicken broth
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Freshly ground pepper
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1 clove garlic, minced
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1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
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1/4 cup fresh lime juice
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2 teaspoons brown sugar
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2 cups finely shredded green or red cabbage
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1 bunch radishes (about 6), julienned
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1/2 bunch fresh cilantro, roughly chopped
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1/2 cup sour cream
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1/2 rotisserie chicken, skinned and shredded into large pieces
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Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.", "Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.", "Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss.", "Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.", "Top each tortilla with beans, chicken, cabbage salad and sour cream."]
