Tacos with beans, chicken and corn

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• spray oil
  
• 500g chicken mince
  
• 1 cup frozen corn
  
• 3 tablespoons Mexican spice
  
• 400g can red kidney beans in spring water
  
• 1 cup frozen mixed vegetables
  
• 8 corn sweetcornXtaco shells
  
• ½ cup crumbled feta, to serve
  
• 4 tablespoons fresh coriandercilantroX, to serve
  
• lime wedges, to serve

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Instructions

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

Variations

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

Nutrition info (per serve)

Calories 470 cal

Kilojoules 1970 kJ

Total fat 17 g

Saturated fat 6 g

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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.

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First published: Sep 2017

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