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Easy chicken and beans taco

Thiseasy chicken and beans tacois perfect for parties or lazy weekend meals. You can use leftover roast, grilled, baked or barbecued chicken for the recipe. Serve it with crispy salad or salsa. Use gluten-free taco or tortilla , if needed. If dairy is not an issue for you, you can add some grated cheese or a dollop of sour cream just before serving.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 bunch spring onions
  • 1 clove of garlic
  • ½ tsp smoked paprika
  • 1 tsp cumin powder
  • ½ red or green bell pepper chopped
  • 1 small tin corn drained
  • 1 tin mixed beans in spicy tomato sauce
  • 1 cup shredded chicken roasted or grilled
  • 2 Tbsp chopped coriander
  • Juice of ½ lime approx.
  • Salt & pepper
  • Jalapeno slices
  • Taco shells or corn tortilla wraps

Method
 

  1. Finely slice the spring onion, and chop the garlic.
  2. Heat some oil in a pan, then stir-fry them for a minute. Add the spices, stir for another few seconds.
  3. Add the bell pepper pieces and corn. Cook over low heat for 5 minutes.
  4. Add the beans and shredded chicken meat. Season to taste. Add a drop of water, if needed = it should be thick.
  5. Stir in the coriander and lime juice. Put a lid on and keep it warm.
  6. Warm up the taco shells or tortilla wraps, then fill them with the chicken & beans mixture.
  7. Serve with Jalapeno slices and sour cream if liked.