CHICKEN & BLACK BEAN ENCHILADAS
Protein rich, VERY easy & really really good when reheated in the air fryer the next day. Also, fajitas essentially wrapped up & baked? GIMME 14 OF ‘EM !!!
INGREDIENTS
Serves 4
• 1 Red Onion, sliced
• 2 Bell Peppers, sliced
• 400g Chicken Fillets (I used Veggie)
• Garlic
• Chilli
• Fajita Seasoning
• Paprika
• Mixed Herbs
• Cayenne Pepper
• Salt & Pepper
• 1 Tbsp BBQ sauce
• 200g Black Beans, drained
• 250g Passata
• 4 Wraps
• Handful Grated Cheese
• Jalapeños, Avocado & Sour cream to serve!
STEPS
1
Fry off pepper & onion until soft with chilli & garlic. Add chicken or veg alternative into the mix & season with fajita seasoning, mixed herbs & paprika.
2
Whilst that is cooking, season your passata with paprika, cayenne pepper, chilli, salt & BBQ sauce. Add half into the veggie & chicken mix along with your black beans. Cook for a further 5 minutes.
3
Wrap up your mixture & pop them into a baking dish. Top with cheese, jalapeño & chilli flakes.
4
Put them into a preheated oven at 180 degrees for 20 minutes. Remove & top with avocado, sour cream & more chilli.
5
ENJOY!
