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Tacos: Sheet Pan Chicken Tacos

Ingredients

• 1 tablespoon olive oil
• ½ cup diced yellow onion
• 1 teaspoon minced garlic
• 2 cups cooked shredded chicken breast, I used rotisserie chicken
• ¾ cup black beans, rinsed and drained well (about ½ of a 15 ounce can)
• ½ cup frozen yellow corn, no need to thaw
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¾ cup salsa verde, like Herdez
• 3 tablespoons chopped cilantro leaves
• 1 ½ cups shredded cheese, pepper Jack cheese or a combination of cheddar/jack
• 12 yellow corn tortillas, 6-inch, divided
• ⅓ cup vegetable oil, or as needed, for brushing
• OPTIONAL TOPPINGS
• Shredded iceberg lettuce, quartered cherry tomatoes, sour cream, and hot sauce

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