Instructions

1. Finely chop the onion and garlic. Deseed the chilli and remove the veins, if you prefer it mild. Dice the chicken into 2cm cubes.
2. 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.
3. Stir in the tomatoes purée and herbs. Coat well, while stirring, for a minute or so.
4. Add the chicken stock and bring to the boil. Cook for 15 minutes over medium heat.
5. Add the black beans, season to taste, and cook for another five minutes.
6. 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.
7. When you’re ready to serve, heat a pancake or cast iron flat pan and lightly char the tortilla.
8. 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.
9. Wrap them up and serve immediately.