Serves 4 as an entree, 8 as an appetizer
2/3 cup red wine vinegar
1 cup extra virgin olive oil
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 small eggplant
2 zucchini or summer squash
2 red bell peppers
1/2 pound shredded leftover Chipotle Glazed Chicken (see recipe)
1/2 small red onion, diced
1 bunch cilantro, chopped
8 to 10 romaine lettuce leaves, cut into thin strips
1 medium tomato, seeded and diced
3/4 cup grated añejo, Romano, or Parmesan cheese
Vegetable or canola oil for frying
8 large corn tortillas
1 cup refried black beans, warmed
3 tablespoons crema, crème fraiche, or sour cream
2 avocados, thinly sliced
Preheat grill or grill pan.
Mix vinaigrette ingredients together in a small bottle and shake vigorously. Slice eggplant, zucchini or squash, and peppers into thin slices for grilling. Season the vegetables all over with a light coating of the vinaigrette, reserving excess vinaigrette for later use. Grill the vegetable slices 2 to 4 minutes per side. Place in a bowl and toss with the shredded chicken, red onion, and cilantro.
In another bowl, combine the shredded lettuce, tomato, and half the cheese. Toss with enough of the remaining vinaigrette to season well.
Pour oil to a depth of 1/2 inch in a small pan for frying. Fry the corn tortillas on both sides until crisp and drain on paper towels.
Meanwhile, heat the beans in a small pot.
To assemble, spread a thin layer of beans on each crisp tortilla. Top with about 1 teaspoon crema, crème fraiche, or sour cream and a few avocado slices. Divide chicken and grilled vegetable mixture among the tortillas. Top with a mound of the lettuce mixture and sprinkle with the remaining cheese.