(This recipe serves 4. Time required = 20 minutes)
|2 teaspoons of olive oil||1 avocado (cut into small cubes)|
|2 teaspoons of no added salt Mexican seasoning||2 oz reduced fat cheddar (finely grated)|
|1oz cooked shredded chicken breast||1 tomato (cut into small cubes)|
|8 corn tortillas||2 spring onions (thinly sliced)|
|14oz black beans (rinsed & drained)||1/2 bunch coriander (roughly chopped)|
|2 limes (cut into wedges)||1/2 of 42oz Mexican Coleslaw bag|
Step 1: Combine oil and Mexican seasoning in a medium bowl. Add the chicken and mix to coat. Set aside to marinate.
Step 2: Heat a large non-stick frying pan over medium-high heat. Heat the chicken breast for 2 minutes. Transfer to a board and set aside. Meanwhile, heat the tortillas according to the packet instructions.
Step 3: Add beans to chicken seasoning bowl and shake to coat the beans in any remaining seasoning mixture. Add the beans to the chicken pan and heat over medium heat. Cook for 2 minutes, or until heated through. Mash up one third of the beans with the back of a fork. Return chicken to pan and squeeze over 1–2 lime wedges, stirring to combine.
Step 4: Serve tortillas topped with the chicken mixture, coleslaw, avocado, tomato, spring onion, coriander and cheese. Squeeze over lime juice to taste.