Crispy Cheesy Tortilla Boats

Preheat your oven to 200°C (180°C for fan-assisted ovens). Dice the chicken breast, red onion, and bell pepper. Heat 1 tbsp of olive oil in a large skillet over medium heat.

Add the diced chicken to the skillet and cook until golden brown, about 5-7 minutes. Remove the chicken and set aside. Add the remaining olive oil to the skillet, then sauté the onion and bell pepper for 5 minutes until softened. Stir in the ground cumin, smoked paprika, and chili powder, and cook for another 1 minute until fragrant.

Return the chicken to the skillet. Add the drained corn and black beans, along with the salsa or tomato sauce. Mix thoroughly and cook for another 5 minutes to allow the flavors to meld. Season with salt and pepper to taste.

Place each tortilla into a muffin tin cavity, shaping it into a boat. Fill each tortilla boat generously with the chicken and vegetable mixture, then sprinkle a good amount of grated cheese on top.

Bake the tortilla boats in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown, and the edges of the tortillas are crispy. Remove from the oven, let cool for a few minutes, then serve immediately.