Method

Slice the peppers and chop the onions into wedges, then fry them in a little olive oil for about 5 minutes or until nice and soft.

Add the shredded, cooked chicken, beans and sweetcorn, then let it all cook away for a few minutes more so the flavours can mingle.

You can add a splash of water if it looks a bit dry.

Once it’s ready, load it on top of your little potatoes, top with a spoonful of guacamole and tuck in.