Ancho chilli chicken & black beans

Name: Ancho chilli chicken & black beans
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp Vegetable oil; 1 pack Essential Chicken Thigh Fillets (about 560g), cut into thick strips; 2 red or yellow peppers, deseeded and sliced into strips; 1 large red onion, sliced; 3 tbsp Cooks' Ingredients Ancho Chilli Paste; 400 g can chopped tomatoes; 400 g can Essential Black Beans, drained and rinsed; 75 g mature Cheddar, grated; 8 soft flour tortillas; 170 g tub guacamole; Soured cream, to serve (optional)

Smoky ancho chilli paste is a smart shortcut to big flavour in this Mexican-inspired dish.

3.5 out of 5 stars(6) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp Vegetable oil
1 pack Essential Chicken Thigh Fillets (about 560g), cut into thick strips
2 red or yellow peppers, deseeded and sliced into strips
1 large red onion, sliced
3 tbsp Cooks' Ingredients Ancho Chilli Paste
400g can chopped tomatoes
400g can Essential Black Beans, drained and rinsed
75g mature Cheddar, grated
8 soft flour tortillas
170g tub guacamole
Soured cream, to serve (optional)

Heat the oil in a large sauté pan over a high heat. Season the chicken, then fry for 4-5 minutes until golden on all sides. Use a slotted spoon to transfer to a plate; set aside. Reduce the heat to medium-high, add the peppers and onion to the pan and cook for 6-8 minutes until softened.
Return the chicken to the pan, then stir in the ancho chilli paste and cook for a further 2 minutes, stirring. Tip in the tomatoes and beans, stir well, then bring to the boil. Reduce the heat and simmer for 10-15 minutes or until the sauce has thickened and the chicken is cooked through, no pink meat remains and the juices run clear. Meanwhile, preheat the grill to medium-high.
Transfer the mixture to an ovenproof dish (about 2-litre capacity). Scatter over the cheese, then put under the grill for a few minutes until the cheese is melted and golden. Warm the tortillas according to pack instructions, then pile the chicken and beans onto them with a dollop of guacamole. Top with a spoonful of soured cream, if liked.

Typical values per serving when made using specific products in recipe