I really love great mexican food and when you find the good stuff in the states it is healthy and so delicious, when I visit new york I always eat at chipotle it is a fast food place but they use organic chicken and pasture fed beef and have a huge selection of vegetarian dishes as well, all the sauces and guacamole are made fresh on the premises.
Here is my take on a a chicken black bean dish I would eat at Chipotle.
My secret ingredient in this recipe is sweet potato it balances out the spice perfectly!
It is real simple and I found my smokey chipotle peppers at harris farm (of all places) you can also order them online from a fab latin/mexican wholesaler in sydney fireworks foods
2 can’s black beans (amy’s or goya)
packet of diago’s gluten free tortilla”s (available at supermarkets)
1/4 small sweet potato, diced very small
1 chicken breast poached and shredded (IF VEG SKIP THIS)
1 tablespoon ground cumin
1 red chilli, diced small
1 garlic clove diced small
1 smoke chipotle pepper
1/4 red onion, diced
1 lemon juiced
Mash the avocado and add lemon and sit in the fridge
Take the onion and garlic and gently fry in ghee of olive oil for 5 minutes, add cumin.
Add the black beans, sweet potato and shredded chicken and cook for 10 minutes, when beans and sweet potato have softened mash up with a whisk or fork
Lastly add the chipotle pepper (medium heat) and cook for another 5 minutes until all the smokey chipotle flavour is soaking into the beans.
Heat the tortillas in a warm oven or grill and eat with beans and guacamole