Chicken & Black Bean Tortilla Pockets

Ingredients

• 85g leftover cooked chicken from Dinner 1, shredded
• Any leftover Moroccan-style veg/sauce from Dinner 1
• ½ x 160g tin black beans, ideally no-added-salt, drained and rinsed
• 1 onion, finely diced
• 1 carrot, grated
• 1 pepper, finely diced
• 1 tbsp tomato purée
• ½ tsp ground cumin
• ½ tsp mild paprika
• 50–100ml water
• 2.5 medium flour tortillas or wraps

Method

1. Heat a large frying pan. Add a small splash of oil if needed.
2. Add onion, carrot and pepper. Cook for 6–8 minutes until soft.
3. Add tomato purée, cumin and paprika. Stir for 30 seconds.
4. Add black beans, leftover chicken, leftover sauce/veg and 50ml water. Cook for 5–6 minutes, stirring often.
5. Mash some of the beans with the back of a spoon so the filling holds together. Add more water if it gets dry.
6. Remove babies portion before adding adult chilli, salt or hot sauce. Mash beans well and shred chicken finely.
7. Spoon filling into tortillas. Fold into pockets or wraps.
8. Warm in a dry frying pan for 1–2 minutes per side, or serve soft rather than crisp for the child.
9. Let cool slightly before serving; bean fillings stay hot inside.