Name: Leftover chicken and black bean chilli tortillas
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 small onion, sliced; 2 teaspoon ground cumin; 1 teaspoon Mexican chilli powder; 400 gram can black beans, rinsed, drained; 400 gram can diced tomatoes; 1/2 bunch coriander, stalks and leaves chopped, plus extra to serve; 2 cup shredded leftover cooked chicken (or roast pork); 250 gram packet mini tortillas, warmed; mashed avocado, light sour cream, grated tasty cheese, sliced green chilli, lime wedges to serve

Leftover chicken and black bean chilli tortillas

This delicious chilli recipe is a great way to use up any leftover chicken (or pork) you have in the fridge. Serve with avocado, sour cream and tortillas for a tasty midweek meal

Skip to Recipe

Serves 4

Prep

Cook

25M

Total

30M

This recipe is such a great way to use up leftovers! Amp up the salad if you need to get more greens, and the black beans are a great source of fibre and will keep you fuller for longer.

Looking for other leftovers recipes? Read our tips to take your leftovers to the next level.

Ingredients

2 tablespoon olive oil

1 small onion, sliced

2 teaspoon ground cumin

1 teaspoon Mexican chilli powder

400 gram can black beans, rinsed, drained

400 gram can diced tomatoes

1/2 bunch coriander, stalks and leaves chopped, plus extra to serve

2 cup shredded leftover cooked chicken (or roast pork)

250 gram packet mini tortillas, warmed

mashed avocado, light sour cream, grated tasty cheese, sliced green chilli, lime wedges to serve

Method

In a large, heavy-based saucepan, heat oil on medium. Sauté onion for 3-4 minutes until tender. Add spices and cook for 1-2 minutes until fragrant.

Stir in beans, tomato and coriander. Simmer for 4-5 minutes until slightly thickened. Mix in chicken for 2-3 minutess until hot. Season.

Serve with warm tortillas, avocado, sour cream, extra coriander, cheese and chilli. Accompany with lime wedges.

Jennene Plummer

Ingredients

Method

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