Recipe Index

Ingredients

• 1 large onion, finely chopped
• 1 tbsp olive oil
• 1 garlic clove, crushed
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chilli powder
• ½ tsp ground cumin
• 1lb 2oz passata
• 1 tbsp brown sugar
• 1 tbsp cider vinegar
• salt and freshly ground black pepper
• 2 onions, sliced
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 3 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 red chilli, seeds removed, finely chopped
• 4 skinless, boneless chicken breasts, cut into thin strips
• 14oz red kidney beans, drained and rinsed
• 8 flour tortillas
• 3½oz cheddar, grated
• 4 spring onions, trimmed and sliced
• 2 tbsp finely chopped coriander
• 1 large avocado, peeled and sliced
• 5fl oz soured cream

Method

1. Cook the finely chopped onion in 1 tbsp olive oil in a saucepan over low-medium heat for 7-8 minutes until soft, add the crushed garlic for 1 minute, then the paprika, oregano, chilli powder and cumin for 30 seconds.
2. Add the passata, brown sugar and vinegar, season with salt and pepper and cook over low-medium heat for 20 minutes until slightly thickened, then blend until smooth.
3. Heat the oven to 375°F.
4. Cook the sliced onions and peppers in half the remaining oil over medium heat for about 3 minutes until just tender, add the garlic and red chilli for 30 seconds and set aside.
5. Cook the chicken strips in the remaining oil over medium heat until cooked through and golden, return the onion mixture to the pan with half the sauce and the beans and cook for 1 minute.
6. Divide the filling between the tortillas, roll up and arrange snugly in an ovenproof dish about 7¾ x 11¾ in, spoon over the remaining sauce and scatter with the cheddar.
7. Bake for about 20 minutes until piping hot and the cheese is melted, bubbling and golden, then scatter with spring onions and coriander and serve with avocado and soured cream.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data