Mexican Chicken and Black Bean Tortillas
Prep 10 mins, cook time 15 mins. Makes 4.
Ingredients
- 1tbsp oil
- 1 onion, finely sliced
- 3 garlic cloves, crushed
- 1 pepper
- ½tsp ground cumin
- 1tsp smoked paprika
- Pinch of chilli flakes
- 1tsp oregano
- 400g can black beans, drained
- 150g cooked chicken, shredded
- 3 tomatoes, roughly chopped
- 1tsp coriander
- 4 floured tortillas
- 100g cheddar, grated
To serve
- 100g plain yoghurt
- 50g chilli sauce
- 1 lime, quartered
- Guacamole (optional)
Method
Heat the oil in a frying pan, tip in the onion and pepper and fry until soft. Stir in the garlic, cumin, paprika, chilli and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the tomatoes and coriander, season and keep warm.
Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yoghurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over. Serve with a salad for dinner or pack into containers for lunch.
