Shredded Chipotle Chicken Street Tacos - Ends + Stems with Chef Alison

Ingredients

• 3 ⁄ 4 pound Chicken Breast (boneless, skinless)
• 1 teaspoon Kosher Salt
• 1 teaspoon Ground Cumin
• 1 Tablespoon Chili Powder
• 1 Tablespoon Vegetable Oil (or mild oil of your preference)
• 1 15-ounce can Black Beans
• 2 Tablespoons Chipotle Peppers In Adobo (from a can, measure the liquid and add 2 chilies)
• 1 ⁄ 2 cup Water
• 1 Lime (zest and juice)
• 12 Corn Tortillas (look for small “street” taco size, or use whatever you have)
• 1 Avocado