Chicken Salsa Verde Tacos with Refried Black Beans & Mango Salsa

I tend to make a big batch of this chicken salsa verde once a week and use it in a variety of ways all week. It's a staple in my house because 1) it's delicious 2) my toddler inhales it and 3) it's super versatile in a number of different ways.

So for night one, I'll use it for tacos. Night two, I'll make a chicken and refried bean tostada or add it to the top of a big salad. Next day I'll use it on a quinoa bowl, etc. It's also delicious thrown inside a quesadilla with the leftover black beans and whatever cheese you have in your fridge! So many possibilities from a simple one pan chicken.

This recipe makes 4 servings, or 2 with plenty of leftover chicken. It's also GF (use your favorite GF tortilla), and dairy free.