Get into the summer spirit with this family favourite - perfect with an iced tea or virgin mojito.
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|1 tbsp||Olive oil|
|840 g||Chilli beans|
|1 cup||Corn kernels|
|½ cup||Sour cream|
|¼ cup||Flat leaf parsley|
- Heat olive oil in a frying pan and cook red onion, capsicum and chicken for 5 minutes until chicken is cooked through. Add chilli beans and corn to the pan and simmer for 10 minutes.
- Cut each tortilla in half and grill until hot. Place one half of the tortilla on each plate and top with chicken mixture, then cover with remaining tortilla.
- Top with a dollop of sour cream, tomatoes and parsley.