Chicken and Bean Stew in a Tortilla Bowl

  • Difficulty: Ultra Basic
  • 4 hours and 10 minutes
  • 2 servings

When making this recipe, the most complicated part may seem deep frying the tortilla wrap into the shape of a bowl. The secret is to fill up your frying pan with enough oil to immerse the tortilla bowl entirely in it.

Ingredients Needed for Chicken and Bean Stew in a Tortilla Bowl

vegetable oil
chili flakes
2 tortilla wraps
1 white onion, diced
¼ cup sweet corn
1 cup canned tomatoes, chopped
¼ cup canned red beans
3 garlic cloves, slices
1 chili pepper, slices
salt
cumin powder
dried oregano
2 chicken breasts s, around , cut into halves
1 ½ cups of chicken stock
0.5 ounce - parmesan
½ avocado, sliced

How to Cook Chicken and Bean Stew in a Tortilla Bowl

  1. Fill a medium saucepan with vegetable oil. Add chili flakes and heat it until shimmering.
  2. When the oil is hot, sink one tortilla wrap in the oil and press in the center with a ladle, while deep frying the tortilla wrap. That way you’ll fry the tortilla wrap giving it a bowl shape. Do the same for the second tortilla wrap. Set aside.
  3. Put the onion, sweet corn, canned tomatoes, red beans, garlic, chili slices, salt, cumin, dried oregano, pepper, the chicken breast, and the chicken stock in the crock pot.
  4. Cover the crock pot and cook for 4 hours on high.
  5. Serve the bean stew in the tortilla bowl, and top with sliced chicken breast.
  6. Grate parmesan to top the dishes and add 3 slices of avocado on each serving.

Leave a Reply

Your email address will not be published. Required fields are marked *