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Ingredients

1 tbsp olive oil
½ onion finely chopped
1 clove of garlic crushed
550 g chicken mince (see Chef’s tip)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground coriander
1 C enchilada sauce
1 × 400g can of black beans
1 C corn kernels (fresh, frozen or canned)
150 g Proper Cheeza-Peno tortilla chips
1 C grated cheese
2 tomatoes diced
1 avocado diced
½ red onion diced
½ handful fresh coriander chopped
1 tbsp preserved sliced jalapeno
1 lime cut into wedges
125 g sour cream

Preparation

Heat a film of olive oil in a large frying pan over medium heat. Add the onion and garlic, cooking for 2–3 minutes until softened.

Add the chicken mince and cook, breaking it up with a spoon, until browned and cooked through (about 5–6 minutes).

Stir in cumin, smoked paprika, ground coriander, salt, and pepper. Cook for 1 minute to toast the spices.

Pour in the enchilada sauce, reduce the heat to low, and simmer for 2–3 minutes until the sauce thickens slightly. Stir through the black beans and corn.

Arrange the tortilla chips over the top of the chicken mixture and sprinkle with cheese.

Place the frying pan under a hot grill for 2–3 minutes, or until the cheese is melted and bubbly. Alternatively you can put a lid over the pan until the cheese melts

Remove the pan from the heat and top with avocado, diced tomatoes, red onion, fresh coriander and sliced jalapeños.

Serve directly from the pan with wedges of lime and sour cream on the side.