• 5 tbsp vegetable oil

  • Half a clove of garlic

  • Quarter of a chilli

  • 60g kidney beans, strained

  • 1 tbsp coriander

  • 120g chopped tomato

  • ¼ pt boiling water

  • Half a chicken stock cube

  • 200g diced chicken

  • 1 tsp chilli flakes

  • ½ tsp cayenne pepper

  • Pinch celery salt

  • Large pinch cumin

  • Juice of  ½ lime

  • 1 tsp Worcestershire sauce

  • A good splash of Tabasco

  • 1 tortilla

  • 60g cheddar cheese

  • 1 tbsp crème fraîche

  • 2 iceberg lettuce leaves, shredded


  • 1.

    Heat 2 tbsp of oil in a saucepan. Add the garlic and chilli and soften. Add the kidney beans and fry off for 3 minutes. Add the coriander stalks and fry for a further minute. Add the boiling water, tomatoes and stock cube. Bring to the boil and mash. Put to one side.

  • 2.

    Lightly dust the chicken with chilli flakes, cayenne pepper, celery salt and cumin. Fry in 2 tbsp of oil until cooked. Add the chopped coriander leaves and lime juice.

  • 3.

    Re-fry the bean paste in the remaining oil. Add the Worcestershire sauce and Tabasco.

  • 4.

    Heat the tortilla in a frying pan. Stuff with refried beans, chicken, lettuce, cheese and crème fraîche.

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