Chicken & Refried Black Bean Tacos
with Crushed Tomato Salsa & Sour Cream
- Milk
- Soy
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
- Wheat
Here to challenge your inner chef, our 'skill up' recipes will take you from zero to hero. To expand your kitchen expertise, grab the food processor and whizz up a salsa - make it chunky or smooth to your preference! This DIY salsa is so tasty paired with chicken and refried beans - watch out, you'll be on taco night duty every week!
Ingredients
1 packet
Black Beans
1
Carrot
1
Garlic
1 packet
Light Sour Cream
(Contains: Milk;)
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Mixed Salad Leaves
1
Red Onion
330 g
Chicken Breast
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1
Tomato
Utensils
Cooking Steps
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, roughly chop tomato. • Grate carrot. • Finely chop garlic and red onion. • Drain and rinse black beans. • In a small microwave-safe bowl, combine half the onion, the vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened.
• Crush tomato and pickled onion in a mortar and pestle and pound until your preferred consistency. • Add the brown sugar, a drizzle of olive oil and a pinch of salt and pepper and stir to combine. TIP: Add an extra drizzle more vinegar if this is to your taste! TIP: If you don't have a mortar and pestle, finely chop ingredients.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beans and the remaining onion, stirring, until tender, 3-5 minutes. • Add the butter, garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute. • Remove from heat then lightly crush beans with a fork. Cover to keep warm.
• While beans are cooking, in a large bowl, combine mixed salad leaves, carrot and a drizzle of olive oil. Season to taste. • Microwave mini flourtortillas on a plate in 10-second bursts until warmed through.
• Slice chicken, then add the mild chipotle sauce, stirring to combine. • Fill tacos with salad, chicken and refried black beans. • Top with crushed tomato salsa and light sour cream to serve. Enjoy!
