1/4cupchipotle chillies in adobo saucechopped (a little kick)
1 1/2tspsweet smoked paprika
12small flour tortillalightly toasted
To serve
tomato salsastore-bought
avocado salsa store-bought
coriander leavesoptional
Instructions
Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula for 3–5 minutes, until the onion is soft
Add the chicken mince and cook for 5minutes or until the chicken is browned and cooked through, breaking up any lumps with your spatula as you cook. Add the black beans, chipotle chillies and paprika and cook for another 2 minutes.
Divide the chicken mixture between the tortillas. Top with the tomato salsa, avocado salsa and coriander, then roll up to enclose the filling and dig in!
Notes
Photography: Con Poulos Styling: Donna Hay Recipe: dh team