Chicken and black beans tacos
These Mexican-style chicken and black beans tacos or tortilla wraps are perfect for laid-back dinner parties or weekend family meals. You can prepare the chicken and bean filling ahead – actually, it tastes even better when precooked – and the only thing you’ll need to do before serving is making some salsa orguacamoleand char the tortilla wraps. My version is dairy-free, but you can serve it with grated cheese and/or soured cream, if you prefer.
Ingredients
Method
- Finely chop the onion and garlic. Deseed the chilli and remove the veins, if you prefer it mild. Dice the chicken into 2cm cubes.
- Heat the oil in a large pan, add the onion and sauté for 5 minutes. Add the garlic and chilli, cook for another minute. Add the chicken and cook until it starts browning, for about 5 minutes, while stirring.
- Stir in the tomatoes purée and herbs. Coat well, while stirring, for a minute or so.
- Add the chicken stock and bring to the boil. Cook for 15 minutes over medium heat.
- Add the black beans, season to taste, and cook for another five minutes.
- Add the sweetcorn and chopped green beans/spinach, cover and cook for 3-5 minutes until the spinach has wilted or the beans are tender. Turn off the heat, stir in the coriander leaves and some lime juice. Rest under cover.
- When you’re ready to serve, heat a pancake or cast iron flat pan and lightly char the tortilla.
- Add dollops of the chicken& bean mixture to each tortilla, garnish with spiced salsa or chopped tomatoes, spring onions, coriander leaves, guacamole and sour cream (if liked) or a squeeze of lime juice.
- Wrap them up and serve immediately.