1tbsp vegetable oil 350g boneless, skinless chicken breasts, cut into small pieces 1 large red onion, halved and sliced 2 garlic cloves, crushed 2 peppers, chopped 1 large carrot, grated 200g sweetcorn 1tsp ground cumin 1tsp smoked paprika 2 x 400g cans black beans, drained 6 tomatoes, chopped Chilli flakes, to taste 150g fresh tomato salsa 6 x 25cm wholemeal tortillas or wraps 80g reduced-fat cheese, grated ½ head iceberg lettuce, shredded 2tbsp jalapeños from a jar, chopped (optional) 6tbsp low-fat soured cream (we used Yeo Valley) Fresh coriander leaves, to garnish
1 Heat the oven to 200°C/fan 180°C/ gas 6. Line a 30x20cm baking dish with non-stick baking paper.
2 Heat the oil in a large frying pan over a medium heat. Add the chicken, onion, garlic and peppers and cook for 5 min until the chicken is cooked through. Add the carrot, corn, spices, 4tbsp water, beans and two-thirds of the chopped tomatoes and bring to a simmer. Reduce the heat, cover and cook for 10 min. Season with black pepper and chilli flakes.