Spiced Chicken Tacos with Refried Beans and Crispy Charred Corn

This Week

2 Dec - 8 Dec

Spiced Chicken Tacos with Refried Beans and Crispy Charred Corn

The secret to a great taco lies in the perfect balance of textures and flavours. Here, we combine creamy, fresh, and spicy elements for an unforgettable taco.

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Meal Prep Guide

‍Prepare the marinade for the chicken (store in an airtight container in the fridge).

Ingredients

2 Tbsp olive oil
2 cloves garlic (crushed)
2 tsp paprika
2 tsp cumin
2 tsp coriander
1 tsp dried oregano
½ tsp chilli flakes
Salt and pepper

Method

Add all the ingredients to a small container and mix well to combine.

Tips

‍There are a few different ways you can heat tortillas, you can wrap them in tinfoil and pop them in the oven for 5-10 minutes, or you can heat them individually in a dry pan over a high heat or (our personal preference) is to heat them over an open flame on the stove top. Simply turn the hob on and use tongs to lay the tortilla over the flame for a few seconds, then flip.
Reserve half the liquid from the tin of black beans – you will need this liquid to simmer the beans along with the onion, garlic and oregano before mashing. If you accidentally drain all the liquid, replace it with ½ cup of water or stock.

Shortcuts

‍Vegetables

Add some finely sliced cos or cabbage.

Protein

For a vegetarian option, swap out the recipe for our Smokey Cauliflower Tacos with Homemade Refried Beans.

Other

For a low-carb option you can swap out the tortillas for lettuce cups.

Ingredients

Mexican spiced chicken

600g chicken breast (sliced)
2 Tbsp olive oil
2 garlic cloves (crushed)
2 tsp paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried oregano
½ tsp chilli flakes
Salt and pepper

Refried beans

400g, 1 tin black beans (½ cup liquid reserved)
1 brown onion (finely diced)
1 garlic clove (crushed)
1 tsp dried oregano
Olive oil
Salt and pepper

Charred Corn

1 ½ cups frozen sweetcorn
Butter
Salt

To serve

8-12 corn or flour tortillas
1 avocado (cut into cubes)
½ cup coriander (roughly chopped)
125g sour cream (1 punnet)

Method

Get started by marinating the chicken. Add the olive oil, garlic and all of the spices to a mixing bowl then add the sliced chicken and toss well to coat; season with salt and pepper and set aside.
To make the refried beans, start by draining the black beans, reserving half a cup of liquid. Add a little olive oil to a medium saucepan over medium heat, then add the onion, salt and pepper. Cook for 5-8 minutes, until the onions are soft and translucent, stirring occasionally.
Add the garlic and oregano, cook for 1 minute, then add the black beans and the reserved liquid; simmer for 5 minutes. Use a potato masher to break down the beans until you reach your desired consistency; set aside while you cook the chicken.
Heat a little olive oil in a large pan over a medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.
Remove the chicken from the pan and set aside. Add the corn to the pan you cooked the chicken in with a knob of butter. Cook for 2-3 minutes until the corn is golden brown and starts to char; season with salt.
While the corn is cooking, heat the tortillas* see tips.
Time to assemble the tacos, we like to add some of the refried beans to the bottom of the tortilla, top with the chicken, corn, coriander, avocado and a couple of dollops of sour cream.