Soft Tortillas with Pan-fried Corn, Red Pepper & Chorizo
- Number of Servings: 8
Ingredients
2 Tbsp olive oil2 chorizo sausages, sliced2 cloves garlic, crushed1 medium red onion, chopped1 large red pepper, halved, deseeded & diced300g can corn kernels, drained¼ tsp salt½ tsp ground chilli1 tsp ground cumin½ tsp curry powder400g can cannellini beans, drained2 Tbsp chopped coriander8 soft flour tortillas4 large iceberg lettuce leaves, shredded2 medium tomatoes, diced then drained in a sieve for 10 minutes1 rip but form avocado, peeled, stoned & diced
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 ½ 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.
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 ½ 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.
Nutritional Info 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
Member Reviews