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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.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 cloves of garlic
  • 1 jalapeno chilli
  • 300 g chicken breast or thigh fillets
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 Tbsp tomato purée
  • 500 ml chicken stock
  • 1 tin black beans drain
  • 1 small tin of sweetcorn
  • 100 g green beans/spinach
  • 2 Tbsp chopped coriander
  • Juice of 1 lime
  • To serve:
  • 1 bunch of spring onions
  • Chopped tomatoes or salsa
  • Chopped coriander leaves
  • Sour cream optional
  • guacamole optional
  • lime juice
  • Tortilla corn or gluten-free

Method
 

  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.