Mexican Chicken and Black Beans with Sour Cream

Mexican Chicken and Black Beans with Sour Cream

Ready in 30 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, March 24, 2019.


Mexican Chicken

  • 1/2 red onion, thinly sliced
  • 1/2 carrot, grated
  • 1/2 capsicum, finely diced
  • 1 pack Mexican spices
  • 1 pack lean ground chicken
  • 1/2 can cherry tomatoes
  • 1/4 cup chicken stock
  • 1/2 tsp vinegar
  • 1/4 can black beans, drained and rinsed

To Serve

  • 1 baby cos lettuce, separate leaves into cups
  • 2 Tbsp lite sour cream
  • 1 pack Mexican dukkah
  • 1/2 bunch coriander, chopped


  1. Prep & cook Mexican chicken. Heat 1/2 tsp oil in a fry-pan on medium-high heat. Cook onion, carrot and capsicum for about 4 minutes, until tender.
  2. Add Mexican spices and chicken to pan and cook for a further 3 minutes. Add canned tomatoes, stock, vinegar and 1/4 tsp salt to pan. Bring to a simmer and cook for about 3 minutes, until chicken is cooked through. Stir through black bean and cook for 1 minute to heat beans. Remove from heat and season to taste.
  3. Prep serving ingredients.
  4. Serve lettuce cups filled with Mexican chicken. Dollop with sour cream and sprinkle over Mexican dukkah and coriander.

Nutritional Information

Energy 1654 kj
395 kcal
Protein 40.2g
Carbohydrate 27.7g
Fat 12.1g