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Middle Eastern Recipes

Cheesy Pulled Chicken & Black Bean Tacos

Cheesy Pulled Chicken & Black Bean Tacos

Cheesy Pulled Chicken & Black Bean Tacos

Three Steps | Ready in 10

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Our pulled chicken and black bean tacos are fresh, full of intense flavour and deliciously simple to make. Tender pulled chicken, creamy feta and limey sour cream create a Mexican flavour sensation that’ll have you reaching for seconds (and thirds).

Tags:

Spicy

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

240

Cooked Pulled Chicken

1

Tomato Passata

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

20

Chipotle Paste

1

Black Beans

½

Lime

½

Iceberg Lettuce

75

Soured Cream

(Contains: Milk)

60

Mature Cheddar Cheese

64

BBQ Sauce

1

Coriander

Nutritional information

Energy (kcal)846 kcal

Energy (kJ)3540 kJ

Fat26 g

of which saturates13 g

Carbohydrate89 g

of which sugars20 g

Protein58 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Grill Pan

•Bowl

•Zester

•Chopping Board

•Knife

•Plate

Instructions

Get Started!

1

Preheat your oven to 200°C. Drain and rinse the black beans in a colander. Heat a frying pan over high heat. Once hot, add the chicken, chipotle paste (add less if you don't like heat), tomato passata and black beans. Season with salt and pepper. Mix well. Reduce the heat slightly and simmer until reduced and the chicken is piping hot, 6-7 mins, stirring regularly. Tip: Add another splash of water if the mix dries out.

Get Prepped

2

Meanwhile, zest the lime and cut into wedges. Trim the root from the iceberglettuce then half lengthways. Thinly slice widthways. Roughly chop the coriander (stalks and all). Pop the sour cream in a small bowl with the lime zest and season with salt and pepper. Mix well.

Serve

3

Pop the soft shell tacos in the oven to warm through,1-2 mins. Grate the cheddar cheese. Stir the BBQ sauce into the chicken, then season to taste with salt and pepper. Take everything to the dining table and share out 3 warmed tacos per person. Get everyone to help themselves to all the fillings - we like to go sour cream, lettuce, chicken, cheese, coriander, but it's up to you! Enjoy!

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