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Chicken, Bacon and Blackbean Fajita Tacos

Chicken, Bacon and Blackbean Fajita Tacos

Ready in 10 | Three Steps

Extra Rapid
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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.

Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Black Beans

1 pot(s)

Mexican Spice

200 grams

Cooked Pulled Chicken

60 grams

Bacon Lardons

1 tin(s)

Sweetcorn

2 block(s)

Mature Cheddar Cheese

(ContainsMilk)

2 sachet

BBQ Sauce

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 unit(s)

Cosberg Lettuce

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3477 kJ
Energy (kcal)831 kcal
Fat24.0 g
of which saturates11.0 g
Carbohydrate87 g
of which sugars18.0 g
Protein58 g
Salt4.89 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Potato Masher
Saucepan
Sieve
Frying Pan
Grater
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!