Ingredients
8 small flour tortillas (approx. 20cm / 8 in)
1 tbsp olive oil, plus extra for brushing
1 red onion, thinly sliced
400g (14 oz) canned cherry tomatoes (can also use fresh)
2 tbsp chipotle sauce (from canned chipotle peppers), plus 1 finely chopped pepper
1 tbsp honey
3 small chicken breasts (approx. 180g each), thinly sliced
2 tsp smoked paprika
400g (14 oz) black beans, drained and rinsed
Salt and freshly cracked black pepper
1½ cups (180g / 6½ oz) shredded cheddar or manchego cheese
Chopped avocado, fresh coriander, sliced jalapeño, and lime wedges for serving
Method
Preheat the oven to 180°C (350°F). Grease a 21cm x 28cm (8¼ in x 11 in) baking dish with oil.
Lightly brush both sides of the tortillas with oil and press them into the dish, slightly overlapping, to form a cup-like shape.
Heat a large pan over medium heat and add a drizzle of oil. Sauté the onion for 3 minutes, then add the tomatoes, chipotle sauce, chopped chipotle pepper, and honey. Cook for 5 minutes or until slightly thickened.
Stir in the sliced chicken and smoked paprika. Cook for another 5 minutes or until the chicken is fully cooked.
Remove from heat and mix in the black beans, seasoning with salt and pepper.
Spoon the mixture into the tortillas, sprinkle with cheese, and bake for 20 minutes, or until the tortillas turn golden and crisp.
Serve with avocado, coriander, jalapeños, and lime wedges.