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Chicken, Bacon and Blackbean Fajita Tacos
Chicken, Bacon and Blackbean Fajita Tacos

Chicken, Bacon and Blackbean Fajita Tacos

Ready in 10 | Three Steps

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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:
Cereals containing gluten
•Milk

The quantities provided above are averages only.

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 war 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.

Total10 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

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

Nutritional information

Energy (kcal)831 kcal
Energy (kJ)3477 kJ
Fat24 g
of which saturates11 g
Carbohydrate87 g
of which sugars18 g
Protein58 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Potato Masher
•Medium Saucepan
•Grill Pan
•Plate
•Grater

Instructions

Cook the Chicken
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.

Cook the Corn
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.

Finish and Serve
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!

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