Chicken and red bean tacos
These chicken and red bean tacos are not only packed with flavour, they are also healthy for your gut! Rich in protein, dietary fibre, and several micronutrients, these tacos make a perfect weekly meal.
Ingredients
Method
Ingredients
- 500g uncooked chicken thighs cut into strips
- 1packet (40g) Pams’ taco Mexican spice mix
- 1can (15 oz) Red Kidney beans, drained, rinsed
- 1 cup whole kernel corn (fresh or frozen)
- 1/2 cup red pepper diced
- ¼ cup water
- 1 cup grated carrot
- Flour tortillas
Method
- Lightly oil a pan with vegetable oil. Add chicken and cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in centre.
- Stir in seasoning mix, beans, corn, red pepper, and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened.
- Serve with fresh grated carrot, shredded lettuce and tortillas or wraps (also great with avocado if in season).