Express Tex-Mex Chicken & Black Bean Stew
with Corn Chips & Cheddar
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
The easiest way to eat more legumes? Simmer them with vibrant passata and Tex-Mex spices, then add chicken and black beans! Scoop up the deliciousness with warm tortilla chips and you're very welcome.
Ingredients
1 packet
Black Beans
1 packet
Cheddar Cheese
(Contains: Milk)
1
Chicken Breast Strips
1 tin
Sweetcorn
1 packet
Diced Tomatoes with Garlic & Onion
1
Lemon
1
Sliced Onion
1 sachet
Tex-Mex Spice Blend
(May be present: Gluten, Soy, Wheat.)
1 bag
Corn Chips
1 packet
Baby Spinach Leaves
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Drain sweetcorn. Drain and rinse black beans (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook chicken breast strips, sliced onion and sweetcorn, stirring occasionally, until chicken is browned and cooked through, 5-6 minutes. TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out. TIP: The chicken is cooked when it is no longer pink inside.
• Reduce heat to medium-high, then stir through Tex-Mex spice blend, diced tomatoes with onion & garlic, the brown sugar, black beans and the water. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat, then add baby spinach leaves and the butter, stirring to combine. Season with pepper. TIP: The spice blend is mild, but use less if you’re sensitive to heat!
• Divide Tex-Mex chicken and bean stew between bowls. • Sprinkle with Cheddar cheese. Serve with corn chips. Enjoy! Little cooks: Take the lead and sprinkle the cheese over the stew!
