Cook chicken on sandwich press lid down for 2 minutes until cooked (or grilled is fine), then shred.
In a pan add garlic, onion, chilli, oregano, paprika – cook until sautéed. Add in pre-soaked black beans, tomato and water – simmer on low for about 10 minutes.
Avocado Salsa – In a bowl smash avocado, add tomato, onion, lime juice, coriander, salt and pepper and give a good mix.
Assemble – In a deep bowl layer the following a scoop of beans, some shredded chicken, another scoop of beans, more chicken, then add avocado salsa, top with yoghurt and some fresh coriander.
Serve with some mountain bread chips – cut mountain bread into triangles, spray with some spray oil and bake in the oven for 5-10 minutes on 180 degrees.
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1 chicken breast – shredded
1 cups Black Beans – soaked overnight
2 knobs garlic minced
1 onion chopped
1 tomato chopped
1 teaspoon paprika
½ teaspoon oregano
1 chilli chopped (optional)
1½ cups water
Salt / pepper – good dash
Avocado Salsa –
2 Avocado’s smashed
2 tomatoes chopped
½ red onion chopped
Juice of ½ lime
1/4 cup fresh coriander chopped
Salt / Pepper
½ cup Plain greek yoghurt
NB: if you don’t have time to soak beans overnight place them in a bowl and top with boiling water and let them soak for a couple of hours.