Wow, this was a massive hit with our families, which was great, as it is so easy to make. You could make double the recipe and freeze the mixture, to make a super quick meal on a busy night.

You could use a few different ingredients to get a totally different flavour – like, add some crushed pineapple, corn or even some diced zucchini. The options are endless really.  A little bit of black rice would be brilliant as well.

Related recipe: Mexican spice mix & sweet chilli sauce

 

February 20, 2018
  • 15m
  • 30m
  • 1

Ingredients

  • 1 brown onion
  • 2 garlic clove
  • 1 tsp. olive oil
  • 2 tbsp. tomato paste
  • 300 g tomato puree/passata sauce
  • 1 tsp. mixed herbs
  • 2 tbsp. mexican spice mix
  • 1 tbsp. vegetable stock paste
  • 500 g diced chicken
  • freshly grated cheese
  • 1 x 400g tin black beans
  • 8 plain tortillas

Instructions

  1. Pre-heat oven to 180ºC.
  2. Peel onion and cut in half, peel garlic and place both in mixing jug and blitz for 3 seconds/speed 5. Scrape down sides and add olive oil. Cook for 3 minutes/100ºC/speed 2 or dice garlic and crush garlic and saute in pan until translucent.
  3. Add tomato paste, tomato puree, herbs, spice mix and veggie paste. Cook 3 minutes/90ºC/speed 2 or add to pan and cook for 3 minutes until well combined.
  4. Add diced chicken and cook a further 10 minutes/90ºC/reverse speed 1 or add to pan and cook for 10 minutes.
  5. While this is cooking grate the cheese, drain and rinse the beans.
  6. Now it is time to assemble together. One at a time spread some beans in the middle of the tortilla, then add some of the chicken mixture. Roll up and place in an oven safe dish. Continue until they are all done and you have filled your oven dish - don't overfill them, they don't need to be full.
  7. Pour over any remaining tomato mix and sprinkle with extra cheese.
  8. Bake in oven for approx. 30 minutes, until nice and golden on top.
  9. Serve with some sweet chilli sauce, sour cream and any other toppings of choice.
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