Mexican Chicken & Bean Pizza

Cook Time 35 mins

Servings 4


300g lean chicken thigh fillets, fat trimmed
1 tsp Mexican chilli powder
1/3 cup (90g) no added salt tomato paste
4 x 60g wholegrain tortillas
1 cup (170g) drained canned red kidney beans
4 green shallots, thinly sliced
½ cup (60g) grated low-fat pizza cheese
2 medium vine-ripened tomatoes, finely chopped
2 tbs coarsely chopped fresh coriander
½ medium ripe avocado, stone removed
1 tbs lime juice


Preheat oven to 220°C or 200°C fan-forced.

Sprinkle chicken with chilli powder. Lightly spray a large non-stick frying pan with oil and heat over high heat.

Cook chicken for 3–4 minutes each side or until golden and cooked through. Remove from pan, set aside to cool, then slice thinly.

Spread 1 tablespoon of tomato paste over each tortilla. Top each tortilla with beans, chicken, shallots and cheese. Place pizzas on 2 large baking trays and bake for 8–10 minutes or until bases are crisp and golden.


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