Mexican chicken & black bean chilli

Recipe and photograph – Dr Joan Ransley

Method

Warm the olive oil in a large pan and add the sliced onions and chopped garlic. Cook gently for 5 minutes until soft. Sprinkle the chopped coriander stalks, ground cumin, coriander and chilli flakes into the pan and add the chicken strips, turning them in the hot oil. Add the chopped tomatoes and bring to the pan to the boil. Reduce the heat and simmer the chicken, partly covered, for 20 minutes.

Finally add the drained black beans and cook for another five minutes. The chicken and bean mixture should be quite thick.

To make the salsa

Mix the chopped tomatoes, green chilli and spring onions and place in a small bowl. Add the chopped coriander leaves, a squeeze of lime juice (to taste) and a drizzle of olive oil.

To assemble the tortillas

Warm each tortilla in a hot frying pan or griddle until the outside begins to char. Place the chicken and bean mix, torn lettuce leaves, a dollop of Greek yogurt and a tablespoonful of salsa on the tortilla and fold in half.

Alternative serving suggestion

To make a vegetarian version of this dish, omit the chicken and serve the beans with grated cheddar cheese, salsa, and yogurt.

If time is short serve tortillas with slices of avocado instead of making up the tomato salsa.

Cooking tips

Get ahead by making the bean and chicken in advance and keeping in the fridge. Reheat well before serving.

Any leftover tortillas can be made into tortilla chips. Cut tortillas into triangles, lay on a baking tray, brush with olive oil and bake in the oven at 180°C for 6 -7 minutes or until golden and crisp. Great to eat with guacamole or hummus.

Filled tortillas can be served folded in half, rolled up like a cigar or left open.