Chipotle Chicken with Mango
SERVES 4 PREP 10 minutes COOK 10 minutes NUTRITION 2011kJ; 29g fat (12g sat); 43g carbohydrate; 15g protein; 8g fibre a serve COST $3.50 a serve
2 teaspoons vegetable
or olive oil
1 onion, finely chopped 2 cloves garlic, crushed 35g sachet chipotle
425g can baked beans
in barbecue sauce
2 cups shredded
1 mango, chopped
1 avocado, chopped
½ cup coriander leaves
½ red onion, thinly sliced 1 tablespoon lime juice, plus
extra lime halves, to serve 1 fresh long red chilli, sliced
8 large tortillas, heated
½ cup extra-light sour cream,
to serve (optional)
Heat oil in a large saucepan over moderate heat. Cook and stir onion and garlic for 3 minutes or until soft. Add seasoning mix; cook and stir for 30 seconds or until fragrant. Reduce heat. Add the baked beans and chicken; cook and stir for 2 minutes or until heated.
Meanwhile, combine the mango, avocado, coriander, red onion, juice and chilli (if using) in a bowl.
Divide chicken mixture between tortillas. Top with mango mixture. Serve with sour cream and lime halves.