The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Spicy Mexican Chicken & Black Beans with Avocado
Smoky chipotle, creamy black beans and vitamin C-rich red peppers bubble away deliciously to create a savoury, Mexican-style chilli. Roasted British chicken thighs add protein; a zesty avocado salsa brings creaminess and freshness.
Prep in 10
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 240g black beans (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 150g British Free Range chicken thighs
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 pepper (use half)
- 1 tbsp tomato puree (use half)
- 1 unwaxed lime (use half)
- 1 avocado (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 handful of fresh coriander (use half)
- 2 spring onion
Nutritional Information
Calories: 592
Protein: 41g
Carbs: 24g
Fat: 37g
Ingredients
- 1 unwaxed lime
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 spring onion
- 240g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 300g British Free Range chicken thighs
- 1 pepper
- 1 handful of fresh coriander
- 1 chicken stock cube (use half) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 tbsp tomato puree
- 1 avocado
Nutritional Information
Calories: 577
Protein: 40g
Carbs: 23g
Fat: 36g
Spicy Mexican Chicken & Black Beans with Avocado
Smoky chipotle, creamy black beans and vitamin C-rich red peppers bubble away deliciously to create a savoury, Mexican-style chilli. Roasted British chicken thighs add protein; a zesty avocado salsa brings creaminess and freshness.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Place the chicken in a small baking dish, toss with half the Mexican spice, 1/2 tsp oil and season with sea salt and black pepper. Bake for 20-25 mins, until cooked through.
- Thinly slice the pepper. Heat a medium frying pan with 1 tsp oil on high heat. Add the pepper and cook for 3-5 mins until softened.
- Boil a half-kettle. Drain and rinse the beans. When the peppers are soft, add the tomato paste, chipotle and remaining Mexican spice. Cook for 30 seconds then add the beans and 200ml boiling water. Crumble in half the stock cube. Bring to a boil then simmer for 4-6 mins, until the sauce has thickened. Remove from the heat, squeeze in the juice from half the lime and season with sea salt to taste.
- Dice the avocado into 2cm cubes. Roughly chop the coriander. Finely slice the spring onions. In a bowl, mix together the avocado, half the spring onion and half the coriander. Add half the juice of the lime (or to taste) and season with sea salt.
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Serve the beans in bowls alongside the chicken and avocado. Sprinkle with remaining coriander and spring onion.
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