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Minced chicken, beans cheese, sour cream in a tortilla on a light blue plate

Chicken and Chilli Bean Tortilla with Salad and Sour Cream

  • Author: Ella @myconvenientkitchen
  • Total Time: 25 minutes
  • Yield: 4 1x


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!


Units Scale
  1. 2 tbs Olive oil
  2. 1 Onion, peeled and thinly sliced
  3. 600g Chicken mince
  4. 2 Cloves garlic peeled and crushed
  5. 2 Red chillis, deseeded and finely chopped
  6. 2 tsp Ground coriander
  7. 2 tsp Ground cumin
  8. 2 tsp Paprika
  9. 400g Diced tomatoes
  10. 400g Kidney beans, rinsed and drained
  11. 2 Carrots, coarsely grated
  12. Salt and pepper to taste
  13. 8 Tortillas
  14. 1/2 Iceberg lettuce, shredded
  15. 2 Lebanese cucumbers, halved and sliced
  16. 120g Cheddar cheese. Grated
  17. 1/2 cup Light sour cream, to serve


  1. 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.
  2. Add garlic, chilli and spices and tomatoes to mince and cook for 1 minute.  Add beans and half the carrots, heat through and season.
  3. Meanwhile, warm tortillas on a baking tray in the oven for 3-5 minutes.
  4. 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


  • Serving Size: 625g
  • Calories: 690
  • Protein: 48g