Line a rimmed sheet pan with parchment paper.

Thinly slice the poblano and set aside.

Drain and rinse the black beans.

Remove and discard the stems from cilantro, rough chop leaves and add only HALF to the bowl.

Cut the lime in half. Squeeze HALF the lime into the small bowl. Add ¼ teaspoon of salt and a pinch of pepper. Toss well and set aside. Set aside remaining lime for step 5.

Pat dry chicken with paper towels. Add to a medium bowl. Add ONLY 1 teaspoon cumin spice blend, ½ teaspoon olive oil, and a pinch each of salt and pepper. Toss well and place the chicken on the prepared sheet pan.

Bake for 15 to 20 minutes, until cooked through.

Heat a small nonstick sauté pan, over medium-high heat. Spray with cooking spray, add the poblano and roasted corn and season with a pinch each of salt and pepper. Sauté for 2 minutes until warmed through. Set aside for plating

Heat a medium nonstick sauté pan over medium-high heat for 1 minute. Add the tortillas one at a time and heat for 1 minute on each side. Set aside and keep warm for plating.

In the same pan over medium-high heat, spray lightly with olive oil in a spray bottle. When hot, add remaining shallot and cook for 1 to 2 minutes until softened.

Add the drained black beans and remaining cumin spice blend. Cook for an additional 1 minute.

Reduce heat to medium-low, add 2 tablespoons of water and lightly mash beans with a fork. Cook until the water has been evaporated then add remaining chopped tomato. Add remaining cilantro, juice from the remaining lime, to the beans. Stir to combine, season to taste, and keep warm for serving.

Place two tortillas each on two plates.

Divide the chicken and poblano and corn mixture between the tortillas.

Top with the prune salsa and serve the tacos with refried beans on the side.

Enjoy!