chicken and chipotle tacos

  • 1 tablespoon extra virgin olive oil
  • 1 red onion, peeled and sliced
  • pinch of sea salt flakes
  • 500g lean chicken mince
  • 1 x 400g can black beans, rinsed and drained
  • ¼ cup (60g) chipotle chillies in adobo sauce, chopped (a little kick)
  • 1½ teaspoons sweet smoked paprika
  • 12 small flour tortillas, lightly toasted
  • tomato salsa, avocado salsa and coriander (cilantro) leaves to serve (optional) 
  1. Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula for 3–5 minutes, until the onion is soft. 
  2. Add the chicken mince and cook for 5 minutes or until the chicken is browned and cooked through, breaking up any lumps with your spatula as you cook. Add the black beans, chipotle chillies+ and paprika and cook for another 2 minutes. 
  3. Divide the chicken mixture between the tortillas. Top with the tomato salsa, avocado salsa and coriander, then roll up to enclose the filling and dig in! Serves 4 

+ Use 1 chopped chipotle chilli combined with ¼ cup of the adobo sauce.

Photography: Con Poulos 

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