Preheat oven to 250°F.
Wrap the flour tortillas in a damp kitchen towel and place in the low oven until they warm through and become pliable.
Place a large skillet over medium-high heat; add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Cook until brown, about 5-6 minutes, using the back of a wooden spoon to break the meat up into small pieces.
Add the carrot, onion, celery, garlic and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
Add the chicken stock, scraping up any brown bits on the bottom of the pot. Add the hot sauce, black beans and the cilantro. Stir to combine and cook until the beans are heated through, a minute or two.