Cheesy Pulled Chicken & Black Bean Tacos
Three Steps | Ready in 10
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).
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
1 pack(s)
Black Beans
240 grams
Cooked Pulled Chicken
1 sachet
Chipotle Paste
2 sachet
BBQ Sauce
(ContainsGluten)1 pack(s)
Tomato Passata
½ unit(s)
Lime
½ unit(s)
Iceberg Lettuce
1 bunch(es)
Coriander
75 grams
Soured Cream
(ContainsMilk)6 unit(s)
Tortilla
(ContainsGluten)2 block(s)
Cheddar Cheese
(ContainsMilk)
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.
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.
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!