Chicken, Bacon and Blackbean Fajita Tacos
Ready in 10 | Three Steps
- Cereals containing gluten
- Milk
Packed with chicken and beans and on the table in 10 minutes, our fajita tacos are a brilliant recipe for busy evenings. To save time, we’ve seasoned the beans in our special Mexican spice blend and cooked them together until soft. Served with warm taco wraps, a fresh crunchy salad and grated cheese, the best way to enjoy these delicious fajitas is to plate everything up in the middle of your table and get everyone to build their own.
Ingredients
1
Mexican Spice
150
Sweetcorn
200
Cooked Pulled Chicken
60
British Smoked Bacon Lardons
1
Baby Gem Lettuce
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
60
Mature Cheddar Cheese
(Contains: Milk)
1
Black Beans
Mexican Style Spice Mix
64
BBQ Sauce
Not included in your delivery
100
Water
Utensils
Instructions
a) Drain and rinse the black beans in a sieve and pop in a saucepan with the water (see ingredients for amount) and Mexican spice mix. b) Use a masher to roughly mash the black beans, season with salt and pepper, then stir in the pulled chicken. c) Pop the pan on medium heat, bring to the boil and simmer until thickened, 5-6 mins.
a) Heat a drizzle of oil in another frying pan on high heat. b) Add the bacon lardons to the pan and leave to fry for 1-2 mins. c) Meanwhile, drain the sweetcorn in the same sieve that you used for the black beans and add to the bacon. d) Stir fry the bacon and sweetcorn until both have browned, 4-5 mins.
a) Meanwhile, trim the root from the cosberg lettuce, halve lengthways, then thinly slice widthways. b) Grate the cheddar. c) Remove the chicken mixture from the heat and stir in the BBQ sauce. Taste and add salt and pepper if you feel it needs it. d) Serve the tacos with a spoonful of the beany chicken, the sliced lettuce, the corn and bacon lardons and a sprinkling of cheese. Enjoy!
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