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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 386.6
  • Total Fat: 14.7 g
  • Cholesterol: 13.2 mg
  • Sodium: 944.6 mg
  • Total Carbs: 49.7 g
  • Dietary Fiber: 4.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Soft Tortillas with Pan-fried Corn, Red Pepper & Chorizo calories by ingredient
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Soft Tortillas with Pan-fried Corn, Red Pepper & Chorizo

Submitted by: IMELDASHOEQUEEN

Introduction

From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From taste Magazine
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 8

Ingredients

    2 Tbsp olive oil
    2 chorizo sausages, sliced
    2 cloves garlic, crushed
    1 medium red onion, chopped
    1 large red pepper, halved, deseeded & diced
    300g can corn kernels, drained
    tsp salt
    tsp ground chilli
    1 tsp ground cumin
    tsp curry powder
    400g can cannellini beans, drained
    2 Tbsp chopped coriander
    8 soft flour tortillas
    4 large iceberg lettuce leaves, shredded
    2 medium tomatoes, diced then drained in a sieve for 10 minutes
    1 rip but form avocado, peeled, stoned & diced

Directions

Put a smidgen of oil in a medium frying pan and let the pan get nice and hot. Add the chorizo and brown well on both sides, turning with tongs. Transfer to a side place.

Cool pan and wipe clean. Heat 1 tablespoon of oil in the pan over a medium heat. Add garlic, onion and red pepper. Cook, stirring often, for 10-12 minutes unti tender and lightly browned.

Meanwhile, wrap corn in a double piece of absorbent kitchen paper and wring out moisture. When red pepper mixture is ready, transfer it to a side plat. Reheat the pan, inceasing heat to medium-high and add tablespoon oil. When the oil is hot, add the corn kernels and cook, stirring often, for about 5 minutes, or until the corn is lightly golden. Turn off the heat, season with salt and stir through the chilli, cumin and curry powder. Continue stirring for a minute o two, until fragant, then return red pepper and onion mixture to pan and stir everything together.

Puree beans in a food processor, adding 2-3 tablespoons warm water. Stir in coriander.

Put 2-3 tortilas at a time between 2 pieces of absorbent kitchen paper and microwave on High for 1 minutes.

Separate tortilas, spread each one with bean puree and load with shredded lettuce and the red pepper and corn mixture. Spoon over a little diced tomatoe and avocado, add a few slices of chorizo and a squeeze of lime juice. Roll up and eat immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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