Description
This chicken and chilli bean tortilla recipe is a delicious Mexican-inspired dish made with chicken mince, kidney beans, and spices. Served with tortillas and a refreshing salad of lettuce and cucumber, and topped with grated cheese and a dollop of light sour cream for a creamy finish. A family favourite!
Ingredients
Units
Scale
- 2 tbs Olive oil
- 1 Onion, peeled and thinly sliced
- 600g Chicken mince
- 2 Cloves garlic peeled and crushed
- 2 Red chillis, deseeded and finely chopped
- 2 tsp Ground coriander
- 2 tsp Ground cumin
- 2 tsp Paprika
- 400g Diced tomatoes
- 400g Kidney beans, rinsed and drained
- 2 Carrots, coarsely grated
- Salt and pepper to taste
- 8 Tortillas
- 1/2 Iceberg lettuce, shredded
- 2 Lebanese cucumbers, halved and sliced
- 120g Cheddar cheese. Grated
- 1/2 cup Light sour cream, to serve
Instructions
- Heat the oil in the frying pan and cook onions for 3-4 minutes until softened. Add chicken mince and brown, stirring frequently to break up meat.
- Add garlic, chilli and spices and tomatoes to mince and cook for 1 minute. Add beans and half the carrots, heat through and season.
- Meanwhile, warm tortillas on a baking tray in the oven for 3-5 minutes.
- To serve, spoon chicken mixture over tortillas, and top with lettuce, remaining carrot, cucumber, cheese and a dollop of sour cream.
- Prep Time: 15
- Cook Time: 10
- Category: Chicken
- Cuisine: Mexican
Nutrition
- Serving Size: 625g
- Calories: 690
- Protein: 48g