Mexican Chicken And Bean Casserole With Garlic Tortillas recipe

Mexican Chicken And Bean Casserole With Garlic Tortillas

1	Tbs	olive oil
1	large	onion; finely chopped
2	cloves	garlic; finely chopped
500	g	chicken thigh fillets; trimmed and diced
2	tsp	ground cumin
1	tsp	chilli powder
1	tsp	paprika
1	Tbs	tomato paste
1		red capsicum; deseeded and diced
400	g	can diced tomatoes
1	cup	chicken stock
1	cup	dried black eyed beans; precooked
1	pinch	salt; or to taste
1	pinch	black pepper; or to taste
½	cup	chopped fresh coriander
1		avocado; peeled and diced
2	Tbs	chopped red capsicum
3	cloves	garlic; crushed
1	Tbs	olive oil
4		flour tortillas

1	Heat oil in large pan over medium heat. Add onion and garlic, and cook for 2-3 minutes until onions have softened. Add chicken, cook for a further 5 minutes until chicken is browned. Stir in spices.
2	Stir in tomato paste, capsicum, canned tomatoes, stock and beans and simmer uncovered for 15 minutes. Remove from heat and season with salt and pepper. Stir in half the chopped coriander.
3	Meanwhile, combine garlic and oil in a small bowl. Brush over tortillas and cook on both sides in a small preheated frying pan.
4	Serve casserole topped with combined avocado, remaining coriander and red capsicum with toasted tortillas.

Servings: 4

Recipe Type: Casserole, Chicken, Easy Recipes, Kid Friendly, Low Carb, Low Fat, Lunch, Main Dish, More Mexican Recipes, Nut Free

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