Chicken & black bean tinga tortilla pie

Name: Chicken & black bean tinga tortilla pie
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 2 red onions, sliced; 350 g pack Cooks’ Ingredients Sweet Potato & Butternut Squash; 105 g jar tinga paste; 1 pack/s slower reared chicken thigh fillets (typical weight 590g); 430 g Gran Luchito Cantina Beans; 4 Essential Large Tortilla Wraps; 100 g mature Cheddar, grated; 80 g pack watercress; 1 avocado, sliced

Tortilla wraps replace pasta sheets in a Mexican-style ‘lasagne’, complete with shredded chicken, hearty beans and the smoky, chilli kick of tinga paste.

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Serves4
CourseMain meal
Prepare15 mins
Cook1 hr 5 mins
Total time1 hr 20 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 red onions, sliced
350g pack Cooks’ Ingredients Sweet Potato & Butternut Squash
105g jar tinga paste
1 pack/s slower reared chicken thigh fillets (typical weight 590g)
430g Gran Luchito Cantina Beans
4 Essential Large Tortilla Wraps
100g mature Cheddar, grated
80g pack watercress
1 avocado, sliced

Preheat the oven to 200°C, gas mark 6. Put the onions and sweet potato and butternut squash into a large roasting tin, then season and mix in one-third of the tinga paste. Season the chicken, then coat in the remaining paste and sit on top of the vegetables. Half-fill the empty paste jar with water, shake, then add to the tray. Cover with foil and bake for 45 minutes (remove the foil for the last 15 minutes), until the chicken is cooked through with no pink meat and juices that run clear.
Heat the beans according to pack instructions. Using two forks, shred the chicken, then add the beans to the roasting tin and stir well.
Spoon a quarter of the chicken mixture into a round baking dish or ovenproof frying pan just larger than the tortillas. Spread evenly, then top with a tortilla. Repeat to make three more layers. Spoon the leftover juices from the chicken tray over the top tortilla, then sprinkle over the cheese.
Bake for 20 minutes, until the cheese is melted and golden, and everything is piping hot. Cut into quarters and serve, with the watercress and avocado on the side.

Cook’s tip

If you have an unwaxed lime, fold the zest into the beans, then use the juice to dress the watercress and avocado. You could serve this with a dollop of soured Photographs: cream on the side, too.

Typical values per serving when made using specific products in recipe