Panuchos de Pollo (Yucatecan Bean-Stuffed Tortillas with Chicken)
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Ingredients
- 8 corn tortillas
- 300 g black beans
- 250 g cooked chicken breast, shredded
- 100 g red cabbage
- 0.5 red onion
- 200 g tomatoes
- 3 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 418 kcal
- Protein
- 28.3 g
- Carbohydrate
- 36.4 g
- of which sugars
- 4.2 g
- Fat
- 14.6 g
- of which saturates
- 2.2 g
- Fibre
- 9.3 g
- Salt
- 0.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mash the black beans with a splash of water to a thick paste.
- 2
Carefully slit one edge of each corn tortilla to open a small pocket and spread a spoonful of the mashed beans inside.
- 3
Fry the stuffed tortillas in the sunflower oil for 1-2 minutes a side until crisp and golden.
- 4
Thinly slice the red onion and tomatoes and toss with the red cabbage.
- 5
Top the panuchos with the shredded chicken breast and the cabbage salad to serve.
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