HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Pulled Chicken & Black Bean Tacos
Cheesy Pulled Chicken & Black Bean Tacos

Cheesy Pulled Chicken & Black Bean Tacos

Three Steps | Ready in 10

Extra Rapid
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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).

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Black Beans

240 grams

Cooked Pulled Chicken

1 sachet

Chipotle Paste

2 sachet

BBQ Sauce

1 pack(s)

Tomato Passata

½ unit(s)


½ unit(s)

Iceberg Lettuce

1 bunch(es)


75 grams

Soured Cream


6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

2 block(s)

Mature Cheddar Cheese

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3540 kJ
Energy (kcal)846 kcal
Fat26.0 g
of which saturates13.0 g
Carbohydrate89 g
of which sugars20.0 g
Protein58 g
Salt4.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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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!