Chicken and chilli-bean tacos

Name: Chicken and chilli-bean tacos
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
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 tsp 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)

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Cost: $4.23 /serving

Author : Jane Charlton & Jan Purser

diabetes friendly budget friendly mexican

Ingredients

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2 (about 200 grams each) single chicken breast fillets, thinly sliced1 x 420 grams can kidney beans, rinsed, drained2 ripe tomatoes, coarsely chopped1 fresh red birdseye chilli (optional), deseeded, finely chopped2 tsp ground coriander8 taco shells50 grams grated 93 per cent fat-free cheddar4 butter lettuce leaves, washed, dried, shredded50 grams extra-light sour cream (Pauls brand)

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Instructions

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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.