Watch our 20-second video for the easiest way to stone an avocado…
Ingredients
- black beans 400g tin, rinsed and drained
- vine tomatoes 2, finely diced
- red onion 1 small, finely chopped
- coriander a small bunch, chopped
- ground cumin 1 tsp
- lime 1, juiced
- avocado 1
- red chilli 1, finely chopped
- chipotle paste 2 tbsp
- tomato purée 2 tbsp
- red wine vinegar 1 tsp
- chicken stock 150ml
- cooked chicken breasts 2, shredded
- large tortillas 4
- cheddar 100g, grated
Method
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Step 1
Mix the beans with the tomatoes, half the onion, half the coriander, the cumin, juice of 1/2 lime and season.
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Step 2
Mash the avocado with the juice of 1/2 lime, the rest of the onion and coriander, the chilli and season.
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Step 3
Heat a pan and add the chipotle paste, tomato purée, red wine vinegar and stock. Bring to a simmer and cook for 5 minutes. Stir in the chicken and cook until until piping hot.
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Step 4
Divide the beans between the tortillas (arrange them neatly across the middle of the tortilla). Spoon the hot chicken on top followed by cheese, then the guacamole. Fold in the sides then roll up into a burrito. Cut in half and serve.
Nutritional Information
- Kcals 458
- Fat 19.3g
- Saturates 7.7g
- Carbs 33.9g
- Fibre 8.3g
- Protein 33g
- Salt 1.5g
