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+ servings

Chicken and Black Bean Mini Tortillas

  • Prep Time
    5 MINS
  • Cook Time
    20 MINS
  • KCals 216
  • Carbs 11G
  • WW Points:
  • 5 Green
  • 3 Blue
  • 3 Purple
12 Servings


  • 1 pack Old El Paso Stand n Stuff Soft Mini Tortillas
  • reduced fat cheddar grated. We used about 6g on each tortillas
  • 2 chicken breast cut into strips
  • 1 onion sliced
  • 1 red pepper deseeded and sliced
  • 1 yellow pepper deseeded and sliced
  • 3 cloves garlic crushed
  • 1 tin chopped tomatoes
  • 1 tin black beans rinsed and drained
  • 1/2 tsp chilli powder
  • 1/4 tsp cayenne pepper
  • 1 tsp cumin powder
  • 1 tsp dried oregano
  • 1/2 lemon juice only
  • low calorie cooking spray
  • sea salt to taste
  • freshly ground black pepper to taste


  1. Heat up a large frying pan sprayed with some low calorie cooking spray.

  2. Add the onions and crushed garlic, then cook until they just start to soften.

  3. Add the chicken strips and peppers and cook until the chicken starts to colour.

  4. Mix in all the spices and lemon juice.

  5. Continue to cook for a minute or so.

  6. Add the chopped tomatoes and drained black beans, then season to taste. This will take a fair amount of seasoning so add a good pinch. You can adjust the seasoning more later.

  7. Cover the pan, allow the mix to cook simmer for 10 minutes. There isn't much liquid in this recipe (it would get messy if it was too wet!) so keep an eye on it.

  8. Check the chicken is cooked through, check the seasoning (add some more if you want) then spoon the mix into the Old El Paso Stand n Stuff Soft Mini Tortillas.

  9. Sprinkle the grated cheese over the top of each one and pop in the oven for 5 minutes at 200°C or until the cheese has melted.

  10. Remove from the oven and enjoy! But be careful they will be very hot!!