Put some spice in your weeknight dinner with this flavorful dish!

Serves 4

1 ¼ pounds boneless, skinless chicken breasts

4 large flour tortillas

16 ounce can of refried beans or mashed black beans

juice if 1 lime

1 teaspoon garlic powder

1 teaspoon hot sauce

1 ½ cups shredded mozzarella cheese

salt

freshly ground black pepper

shredded carrots and cabbage

3 tablespoons mayonnaise

½ teaspoon scumin

2 tomaotes,diced

1 avocado, sliced

2 tablespoons chopped fresh cilantro 

Boil the chicken in a large saucepan of boiling water for 10 minutes. It should register @165 degrees on a meat thermometer. Alternately, you may roast the chicken or use left over rotisserie chicken.

Shred the chicken into pieces with 2 forks. Return it to the pan it cooked in.

In a medium saucepan, heat refried bean, lime juice, garlic powder, hot sauce and cheese. Stir until the mixture is hot and the cheese has melted.

Season with salt and pepper.

Mix together the mayonnaise and cumin.

Season with pepper.

Add the shredded carrots and cabbage and mix well.

Add the refried bean mixture to the shredded chicken and toss well. Transfer to a serving bowl.

Serve the tacos with the coleslaw, chicken, diced tomatoes, avocado and cilantro.