600-800g |
boneless, skinless chicken thighs, preferably free-range |
or |
chicken breast, but cook for 45 min only |
1-2 tablespoons |
olive oil |
1 teaspoon |
ground cumin |
1 teaspoon |
ground coriander |
1/2 teaspoon |
smoked paprika |
1 tablespoon |
balsamic vinegar |
or |
red-wine, white-wine or apple-cider vinegar |
400g |
tinned crushed tomatoes |
1 teaspoon |
finely chopped chipotle chilli in adobe sauce, optional |
10 |
20 cm flour tortillas |
400g |
tinned black beans, drained and rinsed |
2 tablespoons |
coarsely chopped coriander, optional |
150g |
sour cream |
1 |
large avocado, thinly sliced |