Better than take-out

Chicken and Chipotle Tacos. Basics to Brilliance Kids by Donna Hay

As a busy mum of two boys, Donna Hay knows that there is nothing more enjoyable than introducing your children to the wonders of taste, food, flavours and the joy of cooking. The new and expanded edition of her bestselling Basics to Brilliance Kids is all about the importance of mastering the basics, a celebration of fresh, healthy food, and the joy of cooking, eating and sharing delicious food with the people we love.

1 tablespoon extra virgin olive oil

1 red onion, peeled and sliced

pinch of sea salt flakes

500g lean chicken mince

1 x 400g can black beans, rinsed and drained

¼ cup (60g) chipotle chillies in adobo sauce, chopped (a little kick)

1½ teaspoons sweet smoked paprika

12 small flour tortillas, lightly toasted

store-bought tomato salsa, avocado salsa and coriander (cilantro) leaves, to serve (optional)

Place the oil in a large non-stick frying pan over high heat. Add the onion and salt and cook, stirring with a spatula for three to five minutes, until the onion is soft.

Add the chicken mince and cook for five minutes or until the chicken is browned and cooked through, breaking up any lumps with your spatula as you cook. Add the black beans, chipotle chillies and paprika and cook for another two minutes.

Divide the chicken mixture between the tortillas. Top with the tomato salsa, avocado salsa and coriander, then roll up to enclose the filling and dig in!