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15 minutes
30 minutes
45 minutes
- 36.40 gm olive oil
- 1 large brown onion, diced
- 1 garlic clove, crushed
- Pinch of chilli powder
- 1 tsp dried oregano
- 500g chicken breast fillets, diced
- 420g can kidney beans, drained, rinsed
- 1 green capsicum, deseeded, chopped
- 400g can diced tomatoes
- 4 corn tortillas
- 7.50 gm taco seasoning blend
- Steamed white rice, to serve
- Sour cream, to serve
- Preheat oven to 180°C. In a frying pan over medium heat, heat 1 tablespoon of oil. Cook onion, garlic, chilli, and oregano, stirring occasionally, until soft for about 3 minutes. Increase heat to high and add chicken, cooking until browned for around 3 minutes.
- Simmer on medium-low heat with beans, capsicum, and tomatoes covered until sauce thickens and chicken is cooked through, about 15 to 20 minutes.
- Brush one side of each tortilla with the remaining tablespoon of oil, sprinkle with seasoning, cut each tortilla into 8 triangles, and place them on a baking tray. Bake for 8 minutes or until lightly golden.
- Serve the steamed rice and chicken mixture in bowls, top with a dollop of sour cream, sprinkle with pepper, and enjoy with tortilla chips.
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