Chicken And Red Bean Tacos

Miranda | My Anosmic Kitchen

These chicken and red bean tacos are a delicious way to have a Mexican themed evening in the comfort of your own home. Served here with a fresh and zingy salsa (pico de gallo), avocado and a dollop of cream.

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Prep Time 10

Cook Time 20

Total Time 30

Ingredients

Seared Chicken Breasts

4 chicken breasts seasoned
4 tbps olive oil
50 grams unsalted butter
½ cup white wine water or stock

Spice and Seasoning

1 teaspoon chicken seasoning
salt & pepper to taste
½ teaspoon Calabrese spice or 1 x fresh chili roughly chopped and deseeded for less heat

Beans

400 grams red kidney beans rinsed
1 onion diced
1 tablespoon tomato paste
½ cup water

Tacos

180 grams corn taco shells 12 in a pack
1 fresh lemon or lime squeezed juice
Freshly grated cheese

Instructions

Somewhere between this recipe, heat the oven to 190°C
Season the chicken fillets. See notes below. Heat the oil and butter in a skillet or pan and sear the fillets till golden brown, basting throughout.
Set aside till cooled and cut into smaller pieces.
Same pan, add the onion (there should be enough oil in the pan but please add a tablespoon of olive oil/butter if you need it) and cook till soft while scraping the pan using a wooden spoon. Add the wine to deglaze the bottom of the pan and keep scraping up any and all bits.
Add the calabrese spice/fresh chili, beans, tomato paste, a dash of water while giving each ingredient a few seconds to a minute or so to cook in. Bring the chicken pieces (more or less bite sized) and add them into the bean sauce.

Baking

Fill the tacos with the chicken and bean dish and top with cheese.
Get them into a small baking dish so that they lean on each other and prop them up on the sides with foil if you must, to prevent them falling over!
Bake till the cheese has melted and the tops are a light golden brown.
Serve warm with a fresh and zingy homemade salsa and your favorite toppings like avocado, diced red onion, sour cream etc. or even a great guacamole!