CHORIZO, BLACK BEAN & HALOUMI TORTILLAS

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 3925kj COST $$$

Woman’s Day (Australia) - - Food To Love -

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

MANGO SALSA

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.

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