Tacos with beans, chicken and corn

Photographer: Bryce Carleton

These tacos are simple and can be made ahead of time, making them perfect for outdoor get-togethers or an easy dinner option for the family.

Serves: 4

Time to make: 30 mins

Ingredients

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Preheat oven to 200°C.
Spray a saucepan with oil and set over a medium heat. Add chicken mince and cook, stirring occasionally, for 10 minutes until nicely browned.
Add corn and spice and cook, stirring, for 2 minutes. Add kidney beans and frozen veges and cook, stirring, for 5-8 minutes.
While beans and vegetables cook, in the oven heat taco shells according to packet instructions.
To serve, spoon the chicken mix into the tacos, top with feta, coriander and squeeze over lime juice.

Make it gluten free: Check Mexican spice is gluten free.

Calories 470 cal

Kilojoules 1970 kJ

Protein 40 g

Total fat 17 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 4 g

Dietary fibre 11 g

Sodium 780 mg

Calcium 180 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.