Mexican Chicken & Bean Stack

Stack2Another comfort food classic, this time with a spicy twist.  If you love fajitas and burritos, this could be a fun alternative.  This is also a great way for getting veggies into kids too.

What You Need

  • 3 large chicken breasts (diced)
  • 5 large tortilla wraps
  • Red onion (finely chopped)
  • Red Pepper (finely chopped)
  • Yellow Pepper (finely chopped)
  • Green Pepper (finely chopped)
  • Small tin of sweetcorn (or two handfuls of frozen)
  • 1 tin of kidney beans
  • 1 tin of chopped tomatoes
  • 1-2 tsp chilli powder (depending on how hot you like it)
  • Half tsp cayenne pepper
  • 1 tsp honey, sugar or sweetener
  • 1 tsp dried coriander leaf
  • 1 tbsp Worcester sauce
  • 100g cheddar cheese
  • Sour cream and/or guacamole to serve (optional)

Stack1What You Do

  • Gently fry red onion and peppers in a pan in a little olive oil until softened
  • Add the diced chicken and fry until browned
  • Add the chopped tomatoes, beans, herbs & spices, sweecorn & Worcester sauce.
  • Cover & simmer for 20 minutes
  • Lightly grease a pie dish and begin to layer the wraps with the chicken mixture, finish with a wrap and generously sprinkle with cheese
  • Bake on medium for 20-25 minutes until the top has browned.

Tips & Tags

*perfect for kids/ideal for entertaining/winter warmer*

  • Use the filling without the tortillas, switch to low fat cheese and combine with rice and salad for a healthier alternative
  • Switch the chicken for mince if preferred
  • Switch kidney beans for pinto, black-eyed or chickpeas for some variety

For more family recipes and other food posts, check out my weekly recipe feature.

 

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