Name: Mexican chicken with black beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 breast fillets skinless; 2 Tbsp extra-virgin olive oil; 1 tsp smoked paprika; 2 tsp dried oregano; 4 cloves garlic; 1 small red onion; 1 tin black beans, drained and rinsed; 1 small tin of sweetcorn, drained; 100g cherry tomatoes; 1 tsp ground cumin; 2 Tbsp sherry vinegar; 1 Tbsp Chipotle paste (or ½ tsp chillie powder); 1 pinch of sugar (optional); 2 spring onions; 1 handful coriander, chopped; To serve: tortilla and lime

Mexican chicken with black beans

22 Sep 2015

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

This spicy Mexican chicken with black beans is perfect for a party or midweek supper. It takes 15 minutes to throw together and you can serve it in proper corn tortillas as tacos or in wraps. Alternatively serve it with baked sweet potatoes or a green salad.

Ingredients

2 breast fillets skinless
2 Tbsp extra-virgin olive oil
1 tsp smoked paprika
2 tsp dried oregano
4 cloves garlic
1 small red onion
1 tin black beans, drained and rinsed
1 small tin of sweetcorn, drained
100g cherry tomatoes
1 tsp ground cumin
2 Tbsp sherry vinegar
1 Tbsp Chipotle paste (or ½ tsp chillie powder)
1 pinch of sugar (optional)
2 spring onions
1 handful coriander, chopped
To serve: tortilla and lime

Instructions

Cut the chicken breasts into 1 cm thick slices.
Mix 1 Tbsp olive oil with the paprika and 1 tsp of oregano and 1 tsp garlic (minced). Rub this into the chicken pieces. Season to taste with salt and pepper.
Put the chicken slices onto a baking tray and grill or BBQ them for 5 minutes. Put them aside and keep them covered.
In the meantime, finely chop the onion and garlic. Slice the spring onions diagonally.
Heat the remaining oil in a heavy based frying pan and soften the onion. Add a the garlic, stir for a minute and add the remaining oregano and cumin.
Stir for 10 seconds until fragrant, then add the chipotle paste, vinegar and a pinch of sugar. Let it bubble for a few seconds then add the beans, corn, spring onions and tomatoes. Season to taste, then stir through the chopped coriander.
Serve it in tortilla wraps or corn tortillas - with some coriander leaves and a squeeze of lime.