Ingredients

Sauce

• 60g butter
• 1/4 cup plain flour
• 1 can tomatoes (preferably whole peeled - blended, or pulp is fine)
• 3 capsicum (mix of all 3 - red, yellow, green)
• 1 + 1/2 cups chicken stock
• 2 ancho chilli, or 1/2 jar of chipotle
• 1 tbsp oregano
• 2 tsp cumin
• 2 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp brown sugar
• salt to taste
• lime or fresh lime juice

Filling

• 250g leftover chicken or other meat (pulled pork or taco mince)
• 1 zucchini, diced
• 1 red capsicum, diced (or jarred - fire-roasted)
• 1 chopped coriander stalk
• 1 tsp garlic
• 1 tin black beans
• 1/2 tsp cumin
• 1/2 tsp mexican chilli
• salt to taste

Construct

• 8 tortillas
• re-fried beans (pinto, not black)
• grated cheese
• sour cream
• avocado
• coriander
• lime

Method

Sauce

1. soak the ancho chilli in water for 30 minutes
2. grill (or broil) the capsicum for 10 minutes
3. combine in a food processor or blender
4. melt butter in a saucepan
5. add flour and whisk for a minute
6. add spices + stock, whisk together
7. add tomatoes + chilli + capsicum
8. simmer for 10 minutes, stirring occasionally
9. salt to taste, add lime to taste

Filling

1. chop zucchini, capsicum, coriander stalks
2. preheat a pot/pan on medium heat with vegetable oil
3. add zucchini, capsicum, black beans, coriander
4. blister and reduce - get some colour, 5-10 minutes
5. add garlic + spices, splash in some water if it starts to stick
6. add chicken/meat, stir in

Construct

1. preheat oven to 180 degrees
2. prepare a baking pan (or two)
3. smear sauce across the bottom of the pan
4. pack in tortillas, so the sides are upturned and touching
5. fill each tortilla with filling
6. spoon in hunks of re-fried beans
7. spoon in some sauce
8. close the tortillas, tuck them in
9. add more sauce
10. add grated cheese
11. bake until cheese is melted and the tortilla edges are a bit crispy, maybe 15 minutes
12. serve with avocado, coriander, sour cream, and a squeeze of lime