Coat a large sauté pan with olive oil; add the onions, season with salt and cook over medium-high heat until the onions are soft.

Add the jalapeños, jalapeño stems and garlic, and sauté for 2 to 3 minutes.

Stir in the tomato paste. Cook for 2 to 3 minutes.

Stir in the chicken and black beans. Season with salt. Add half of the lime zest and juice.

Add half of the chicken stock. Bring to a boil and then to a simmer. Reduce the chicken stock by half. Add the remaining chicken stock and simmer for 20 to 30 minutes.

Toast the tortillas on a flattop or grill.

Combine lime zest and juice and with the sour cream to make the lime crèma.

Divide the filling evenly between the tortillas. Top the filling with crèma, chopped CHEETOS^® Flamin’ Hot^® Limón and cilantro leaves.