Mexican Chicken and Black Beans with Sour Cream

Mexican Chicken and Black Beans with Sour Cream

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, March 24, 2019.


Mexican Chicken

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

To Serve

  • 1 iceberg lettuce, separate leaves into cups
  • 125g lite sour cream
  • 1 pack Mexican dukkah
  • 1/2 bunch coriander, chopped
  • 1 tomato, finely diced


  1. Prep & cook Mexican chicken. Heat 1 1/2 tsp oil in a fry-pan on medium-high heat. Cook onion, carrot and capsicum for about 4 minutes, until tender. Remove veggies from pan and return pan to heat with 1 1/2 tsp oil.
  2. Add Mexican spices and chicken to pan and cook for about 3 minutes, until brown. Return veggies to pan, along with salsa roja, water and 1 tsp salt. Bring to a simmer and cook for about 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, sprinkle with Mexican dukkah, coriander and tomato.

Nutritional Information

Energy 1447 kj
346 kcal
Protein 37.9g
Carbohydrate 20.0g
Fat 12.0g