For this round of make-ahead and ocean-racing-suitable meals, I wanted a chilli. But chilli is not anyone’s friend when you are out in the elements sharing one precarious toilet with seven other people. Sigh.
I also adore lasagne, but it’s much too heavy on the pasta and cheese to make the cut for the weekly lunch slash potential crew-food rotation. At this point I probably should have given up and pivoted completely, but as I may have mentioned before, I am stubborn. Which is why this hybrid – Chicken, Black Bean & Tortilla Bake – now exists.
It’s not chilli and it’s not lasagne – and I think it’s better. Chicken mince is seasoned with paprika, cumin and coriander, with just enough chipotle paste to give it a smoky flavour without bringing much heat. Fresh corn, black beans and tomatoes add plenty of substance, while zucchini, capsicum and spinach level up the vegetables without taking over the dish.
The filling is layered with lightly cooked corn tortillas, then topped with salsa and a small amount of cheddar – although you can leave the cheese out altogether. The tortillas soften into the filling rather than forming heavy, distinct layers, which is exactly what I wanted here.
If you’re eating this at home, or taking it somewhere that makes adding a few toppings easy, sour cream, avocado, fresh coriander, jalapeños and a squeeze of lime would all be welcome additions. If you’re eating it on a boat in questionable conditions, it needs absolutely nothing else.
The recipe below is for one large bake, however can easily be made into individual serves which is how I would make it for an ocean race – freshly cooked then frozen and ready to be reheated with little effort.
Wherever you intend to eat it, this one is a worthwhile addition to the make-ahead and freezer rotation.
Worth Making?
- Yes – if you want a make-ahead meal that is filling without relying on loads of heavy cheese and carbs. Chicken, black beans and corn provide plenty of substance, with a little cheese on top to finish it off. Or leave off the cheese if you need a dairy free version
- Yes – if you like the flavour of chilli but not necessarily the heat. The chipotle, cumin and smoked paprika make the filling smoky and savoury rather than particularly spicy.
- Yes – if you need to feed a large cohort (this can easily be doubled) and/or a meal that can be easily frozen and reheated.
- Skip it – if you’re expecting distinct, pasta-like layers. The corn tortillas soften into the chilli as it bakes rather than sitting in obvious layers like traditional lasagne.
- Skip it – if you are after a spicy traditional chilli or your idea of a chilli bake has loads of cheese. This is intentionally light on dairy and designed to be easily digested while providing energy for my ocean racing crew.
Chicken Black Bean and Tortilla Bake
Ingredients
Chicken and Black Bean Filling
- 1 tbsp olive oil or vegetable oil
- 1 kg chicken mince
- 4 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp coriander
- 1 tbsp chipotle in adobo, finely chopped
- 4 tbsp tomato paste
- 2 400g tins crushed tomatoes
- 200-300 ml chicken stock
- 2 400g tins black beans drained
- 2 ears corn, kernels only (or 250g frozen or tinned corn)
- 1 medium zucchini grated
- 1 brown onion diced
- 4 cloves garlic finely diced
- 1 red capsicum diced, seeds removed
- 150 grams baby spinach
- 1 tbsp fresh lime juice
- salt and pepper to taste
To Assemble
- 12 small corn tortillas
- 200g mild tomato salsa
- 250 grams grated sharp cheddar cheese
- 1 tbsp olive oil or vegetable oil
Instructions
- Heat 1 tablespoon olive oil in a large, deep frying pan or casserole over medium-high heat. Add the chicken mince, season generously with salt and pepper and cook for 7–8 minutes.
- Add the corn and red capsicum, cook for a few minutes until beginning to soften slightly.
- Add the cumin, smoked paprika and coriander. Cook for about 30 seconds, then add the chipotle and tomato paste. Cook for another 1–2 minutes, stirring, until the tomato paste darkens slightly.
- Add the crushed tomatoes, 200ml chicken stock and grated zucchini. Bring to a simmer and cook uncovered for approximately 15 minutes, stirring occasionally, until the vegetables have softened into the sauce.
- Stir in the spinach and cook until wilted. Add the black beans and simmer for another 5 minutes.
- Stir through the lime juice and check the seasoning. The finished filling should be quite saucy rather than thick and dry. If necessary, add some or all of the remaining 100ml stock.
- Heat a frying pan over medium-high heat. Brush the corn tortillas very lightly with olive oil and cook for approximately 15–20 seconds on each side. You only want them pliable with a few lightly toasted spots; don’t cook them until crisp.
- Lightly oil a large baking dish, approximately 23 x 33cm. Spread a generous layer of chicken and black bean filling over the base.
- Cover with a single layer of tortillas, cutting them where necessary to fit. Add the remaining chilli mixture and cover with another single layer of tortillas.
- Spread a thin layer of mild salsa over the top tortillas. You want enough to cover and moisten them without creating a thick salsa layer. Scatter over the cheese if using.
- Bake at 190°C conventional / 170°C fan-forced for approximately 25–30 minutes, until the filling is bubbling and the cheese is lightly browned.
Make it your own way
- Make the tortillas more noticeable: Double them up at each layer for a more substantial, lasagne-style result. I prefer the single layers because the bake stays lighter and the chilli remains the focus.
- Turn up the heat: Add another teaspoon of chipotle in adobo, some chilli flakes or a finely chopped jalapeño to the chicken filling.
- Change the cheese: Mild cheddar or tasty cheese works well, but crumbled goat’s cheese is a good non-cow-dairy alternative. Keep either fairly light – this doesn’t need a thick cheese layer.
- Leave the cheese out: Make it completely dairy-free and finish the tortillas with the salsa alone. There’s enough going on in the filling that the cheese isn’t essential.
- Change the vegetables: Finely chopped mushrooms or grated carrot can disappear into the chicken mixture just as easily as the zucchini and spinach. Keep the total amount roughly similar so you don’t dilute the chilli flavour.
- Serve it fresh: If you’re not freezing it for later, add avocado, coriander and a squeeze of lime after baking. They’re deliberately left out of the base recipe because they don’t add much to a meal designed primarily for freezing and reheating.
