• 4 chicken boneless thighs diced 1 tbs oil
  • 1 diced brown onion
  • 2 garlic cloves minced
  • 1 can of black beans drained 1 can corn kernels drained
  • 1 can of tomato passata
  • 1⁄2 packet of Taco seasoning
  • 200gm baby spinach
  • 500ml chicken stock
  • 2 stalks of shallots sliced
  • 150gm sour cream
  • Grated cheese to serve
  • Extra chilli (optional)


In a large pan on medium-high heat, add oil then chicken and brow. Now add the onion & garlic and cook until softened.
Mash 1⁄2 of the black beans and set aside, add the rest to the pan, and corn, tomato passata, chicken stock and taco seasoning. You can add extra chilli now if you like it hot!
Stir and let simmer for 20 minutes. Now add the baby spinach and mashed black beans and stir while cooking for another 1 minute or so.
Serve with a sprinkle of grated cheese and a dollop of sour cream, sprinkle sliced shallots on top.