CHORIZO, BLACK BEAN & HALOUMI TORTILLAS
SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 3925kj COST $$$
1 tbsp olive oil
250g smoked chorizo, thinly sliced
1 corn cob, husk, silk, kernels removed
1 small red onion, finely sliced
400g canned black beans, rinsed, drained
1 tomato, diced
12 mini tortillas
180g haloumi, sliced
¼ red cabbage, finely shredded
1 red capsicum, seeded, finely sliced
1 mango, seeded, diced
1 avocado, seeded, diced
¼ cup coriander leaves
¼ small red onion, finely chopped
2 tbsp lime juice, plus wedges, to serve
1 long red chilli, seeded, finely chopped
1 In a large frying pan, heat oil on high. Saute chorizo 1-2 minutes until golden. Add corn and onion and saute 3-4 minutes, until lightly coloured. Stir in beans and tomato and saute 2-3 minutes more to heat through.
2 MANGO SALSA In a medium bowl, combine all ingredients. Gently toss to coat in lime juice. Season to taste.
3 Preheat a chargrill pan or barbecue grill on high. Grill tortillas 30 seconds each side, until light grill marks appear. Transfer to plate. Cover with foil to keep warm. Grill haloumi slices, 30 seconds each side.
4 Spread a little cabbage, capsicum and chorizo mixture on each tortilla. Top with grilled haloumi and mango salsa. Serve with lime wedges.