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How to make Chicken and chilli bean tacos

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 2 (about 200g each) single chicken breast fillets, thinly sliced
  • 1 x 420g can kidney beans, rinsed, drained
  • 2 ripe tomatoes, coarsely chopped
  • 1 fresh red birdseye chilli (optional), deseeded, finely chopped
  • 2 teaspoons ground coriander
  • 8 taco shells
  • 50g grated 93 per cent fat-free cheddar
  • 4 butter lettuce leaves, washed, dried, shredded
  • 50g extra-light sour cream (Pauls brand)

Method

  • Step 1 Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Spread chicken over tray. Cook in oven for 8 minutes or until cooked. Remove from oven and cover with foil to keep warm.
  • Step 2 Meanwhile, place beans, tomato, chilli and coriander in a saucepan over medium heat. Cook for 5 minutes or until hot.
  • Step 3 Place tacos on a baking tray. Cook in oven for 5 minutes or until crisp.
  • Step 4 To serve, spoon bean mixture among tacos. Top with chicken, cheddar and lettuce and a dollop of sour cream.