Chicken Black Bean and Tortilla Bake
A smoky, mildly spiced chicken and black bean filling layered with corn tortillas and finished with salsa and just enough cheese. Packed with vegetables and designed to be made ahead, frozen and reheated without becoming heavy or overly cheesy.
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.