Ingredients

Method

• 400 g chicken mince
• 1 T canola oil
• 1 t smoked paprika
• 400 g chipotle chilli sauce
• 1 400 g can red kidney beans
• 4 tortillas
• Fresh coriander, for serving
• Crème fraîche, for serving
• Chilli, chopped, for serving

Method

Ingredients

Brown the chicken mince in canola oil. Add the smoked paprika, chilli sauce and can of red kidney beans. Simmer until cooked through.

Heat the tortillas in a dry pan until browned on both sides. Serve with a spoonful of the mince, top with fresh coriander, a dollop of crème fraîche and chopped chilli, if you like.

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