Loaded Chicken and Black Bean Tortilla Bake
Dairy-free tortillas layered with a hearty, spicy mix of chicken, black beans, corn, and vegetables, baked until crispy and topped with fresh avocado and salsa.
Ingredients
- Cooked boneless, skinless chicken breast200 g
- Bell pepper (any color)100 g
- Onion80 g
- Garlic powder2 g
- Bell pepper (any color)100 g
- Salt2 g
- Black pepper1 g
- Olive oil15 ml
- Medium tortillas (dairy-free)6 pcs
- Canned black beans, rinsed and drained300 g
- Canned or frozen corn150 g
- Chili powder5 g
- Cumin4 g
- Smoked paprika3 g
- Salsa (for serving)100 g
- Avocado1 pcs
- Lime0.5 pcs
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Finely chop the bell pepper and onion.
- 3Step 3
Shred or chop the cooked chicken into small pieces.
- 4Step 4
Heat olive oil in a large skillet over medium heat. Add bell pepper and onion and cook until softened, about 5-7 minutes.
- 5Step 5
Add the shredded chicken, black beans, corn, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper to the skillet. Stir well and cook for 5 minutes to heat through and combine flavors.
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