1 15-oz BPA-free can pinto beans, drained and rinsed (TRY: Eden Organic Pinto Beans No Salt Added)
8 6-inch corn tortillas
1/4 cup (1 oz) crumbled cotija or feta cheese
8 oz fresh tomatillos, husked, rinsed with warm water and quartered
1/2 cup loosely packed chopped
2 green onions, chopped
1/2 to 1 serrano chile pepper, chopped
1 tbsp fresh lime juice
1 tsp ground cumin
1/4 tsp sea salt
In a glass or stainless steel bowl, combine chicken breasts, lemon juice, oil, garlic, black pepper and ¼ tsp salt; cover and let marinate in the refrigerator for 30 minutes.
Meanwhile, prepare salsa: In a blender or food processor, blend all salsa ingredients until smooth. Set aside.
In a small saucepan, combine pinto beans and ½ cup salsa. Heat on low, stirring occasionally, until beans are heated through, about 10 minutes.
Heat a grill or grill pan on medium-high. Add tortillas in batches and heat until warm and pliable, about 1 minute per side. Stack tortillas, wrap in foil and set aside.
Remove chicken from marinade; discard marinade. Reduce grill or grill pan heat to medium and grill chicken until an instant-read thermometer registers 165°F or chicken is no longer pink in thickest part, 4 to 6 minutes per side. Let chicken rest for 5 minutes on a cutting board; slice thinly against the grain. Tuck chicken and beans into tortillas, top with salsa verde and sprinkle with cheese.
Red beet and chile pepper salsa makes for a striking and flavorful topper on these oregano and sriracha–marinated steak tacos. Because this salsa requires a little baking time to cook the beet, you can make it entirely up to 1 day in advance and refrigerate until serving.