Ingredients:
For the chicken filling:
– 150g chorizo (diced)
– 2 chicken breasts
– 1 red onion (sliced)
– 1 red pepper (sliced)
– 1 red chilli (finely diced)
– 2 garlic cloves (finely diced)
– 1 tsp cumin
– 1 tsp smoked paprika
– 1 tsp ground coriander
– 200ml pasata
For the refried beans:
– 1 x tin black eyed beans
– Half a red onion (finely diced)
– 3 tbsp chipotle sauce
– 1 tbsp Worcestershire sauce
– 50ml pasata
– 100ml water
– 1 tsp cumin
– 1 tsp smoked paprika
For the cups:
– 12 tortillas
– 200g cooked rice
– 200g mozzarella
– Guacamole
– Sour cream
– 50g jalapeños
– Handful fresh coriander
– Quarter of a red pepper (finely diced)
Method:
First, for the filling. Fry the chorizo until the oils begin to ooze out, then add the chicken to the pan.
Add the onion, pepper, garlic and chilli and cook for 5 minutes.
Next, add the cumin, ground coriander, smoked paprika and some salt & pepper and cook for another 5 minutes. Then pour in the pasata and cook until the sauce is nice and thick.
For the refried beans, fry the red onion in 2 tbsp vegetable oil until it begins to soften, then add the smoke paprika, cumin, pasata, Worcestershire sauce and chipotle.
Now add the beans and the water and cook until completely reduced, remove from the heat then mash up with a fork.
Trim down your tortillas to the right size, then lightly oil a cupcake tray and fold the tortillas in to form cups.
Now, to build. First add some rice to each cup, then some refried beans, chicken mix, guacamole, mozzarella and bake for 15 minutes at 180 degrees celsius.
Remove the cups from the tray, add a dollop of sour cream, the diced red pepper, jalapeños and fresh coriander…
Now, enjoy!
