Ingredients

• 1 cup frozen fire-roasted corn, thawed
• 1 cup frozen bell pepper medley, thawed (such as birds eye recipe ready tri color pepper & onion blend)
• 2 (15 ounce) cans no-salt-added black beans, drained and rinsed
• 1 canned chipotle chile in adobo sauce, minced
• 1 tablespoon canned adobo sauce
• 1 ¼ pounds bone-in, skinless chicken thighs (about 6)
• ½ teaspoon black pepper
• 1 ¼ teaspoons kosher salt
• 1 tablespoon olive oil
• 1 large ripe avocado, chopped
• 1 tablespoon fresh lime juice (from 1 lime)
• 1 tablespoon reduced-fat sour cream
• 12 (6 inch) corn tortillas
• ½ cup thinly sliced red onions (from 1 onion)
• fresh cilantro leaves