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Chicken And Olive Tortillas with Refried Beans

  • 20 minutes
  • 30 minutes
  • 4
Chicken And Olive Tortillas with Refried Beans

The flavours of Mexico provide inspiration for spicy chicken tortillas, served with Best Refried Beans.


  • 500 grams chicken mince
  • ½ onion, peeled and diced
  • 1 teaspoon minced fresh garlic
  • 2 teaspoons ground cumin
  • 1 teaspoons minced chilli paste
  • 400 gram can tomatoes in juice, roughly chopped, or Mexican-flavoured tomatoes
  • ¼ cup stuffed olives, sliced or chopped
  • 2-3 tablespoons chopped fresh coriander
  • 4-6 tortillas
  • refried beans


  1. Heat the oil in a medium sized pan and brown the onion and chicken mince for 3-4 minutes, breaking up with the back of a spoon as it browns. Add the garlic, cumin and minced chilli and cook for a further 1-2 minutes, until fragrant.
  2. Add the tomatoes and juice and olives and simmer uncovered for 10 minutes, stirring occasionally. Lastly add the coriander and season with a pinch of salt and sugar.
  3. Warm the tortillas either wrapped in plastic wrap in the microwave for about 1 minute or wrapped in foil in a low oven for 5-8 minutes. Spoon 2-3 tablespoons of the chicken mixture onto the edge of the tortilla. Top with a spoonful of refried beans, your favourite salad ingredients and roll up to enclose. Serve with sour cream.

Cooks Tips

Variation: Use beef mince in place of chicken with black olives or a mix of green and black. - Prepare double the Chicken and Olive recipe and freeze one half for use the next week. - Try cornmeal tortillas in place of wheat tortillas. - The flavours here will only get batter if the chicken mixture is made a day or two in advance. - To store left-over onion halves, always wrap in foil or place in an airtight container and refrigerate. Keep well away from dairy and delicate foods, as onion will easily taint them.

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