Serves
4
Ingredients
For the tomato salsa:
- 3 medium fresh tomatoes, finely chopped
- ½ a red onion, finely chopped
- 2 green chillies, deseeded and finely chopped
- Juice of 1 lime
- Handful of fresh coriander, chopped
- ½ tsp ground cumin
- Salt and black pepper
For the refried beans:
- 2 x 400g tins of Batchelors Kidney Beans, drained
- 2 tbsp vegetable oil
- 3 garlic cloves, pressed or finely chopped
- 1½ tsp cumin
- ½ tsp cayenne pepper
- 50ml chicken stock
- Handful of fresh coriander, chopped
To serve:
- 8 small hard taco shells or small soft tortillas
- 500g shredded chicken, warm
- 2 Little Gem lettuces, chopped
- 120g Feta, crumbled
- Hot sauce (optional)
Method
- In a bowl, combine all of the ingredients for the tomato salsa. Stir well, season to taste and set aside.
- For the beans, heat the oil in a pan over a medium heat. Add the garlic and cook for one minute until softened, stirring.
- Add the cumin, cayenne pepper, kidney beans and stock and cook for 2-3 minutes.
- Mash the beans with a potato masher, leaving them slightly chunky. Stir until warmed through and creamy. Stir in the coriander. Set aside until ready to use.
- Serve the taco shells with the tomato salsa, refried beans, chicken, lettuce and Feta. Drizzle with hot sauce, if desired.