Mexican chicken with black beans
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
Method
- 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.