Serves
4
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
- 300g packet frozen Birds Eye Plant Based Chicken Style Tenders
- 1 tablespoon Coles Classic Olive Oil
- ½ x 420g can Edgell Corn Kernels, drained
- 400g can Edgell Mexican Mix, drained and rinsed
- 2 tablespoons Leggo's Squeeze Tomato Paste
- 8 Coles Street Tortilla Tacos, warmed
Method
STEP 1Cook frozen Birds Eye Plant Based Chicken Style Tenders following packet directions.
STEP 2
Heat oil in a non stick frypan over high heat. Add Edgell Corn Kernels, and lightly char, stirring occasionally. Set aside.
STEP 3
Add Edgell Mexican Mix and Leggo's Tomato Paste to frypan and stir to combine. Add 3/4 cup water and bring to the boil. Reduce heat to medium.
STEP 4
Lightly mash beans and cook for 2 minutes, until thickened.
STEP 5
Cut tenders in half lengthwise. Divide bean mix, tenders and corn between warmed tortillas. Fold over tortillas and serve.
Tips
Garnish with fresh coriander before serving.