Mexican Chicken and Black Beans with Sour Cream

Mexican Chicken and Black Beans with Sour Cream

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 24, 2019.


Mexican Chicken

  • 1/2 red onion, thinly sliced
  • 1 carrot, grated
  • 1/2 capsicum, finely diced
  • 1 pack Mexican spices
  • 1 pack lean ground chicken
  • 1/2 can salsa roja
  • 1/4 cup water
  • 1/2 can black beans, drained and rinsed

To Serve

  • 1/2 iceberg lettuce, separate leaves into cup
  • 1/4 cup lite sour cream
  • 1 pack Mexican dukkah
  • 1/2 bunch coriander, chopped


  1. Prep & cook Mexican chicken. Heat 1 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 salsa roja, water and 1/2 tsp salt to pan. Bring to a simmer and cook for 3-4 minutes, until chicken is cooked through. Stir through black beans and cook for 1 minute to heat beans. Remove from heat and season.
  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 1446 kj
346 kcal
Protein 37.9g
Carbohydrate 20.7g
Fat 11.6g