Name: Chorizo, bean and haloumi tortillas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 250 gram smoked chorizo, thinly sliced; 1 corn cob, husk, silk, kernels removed; 1 small red onion, finely sliced; 400 gram canned black beans, rinsed, drained; 1 tomato, diced; 12 mini tortillas; 180 gram haloumi, sliced; 1/4 red cabbage, finely shredded; 1 red capsicum, seeded, finely sliced; Mango salsa; 1 mango, seeded, diced; 1 avocado, seeded, diced; 1/4 cup coriander leaves; 1/4 small red onion, finely chopped; 2 tablespoon lime juice, plus wedges to serve; 1 long red chilli, seeded, finely chopped

Chorizo, bean and haloumi tortillas

This colourful 30 minute recipe combines smoky chorizo with a tasty bean, haloumi and corn salad. Serve spooned into tortillas and topped with a homemade mango salsa

Serves 4

Prep

15M

Cook

15M

Total

30M

This recipe first appeared in Woman’s Day.

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Ingredients

1 tablespoon olive oil

250 gram smoked chorizo, thinly sliced

1 corn cob, husk, silk, kernels removed

1 small red onion, finely sliced

400 gram canned black beans, rinsed, drained

1 tomato, diced

12 mini tortillas

180 gram haloumi, sliced

1/4 red cabbage, finely shredded

1 red capsicum, seeded, finely sliced

Mango salsa

1 mango, seeded, diced

1 avocado, seeded, diced

1/4 cup coriander leaves

1/4 small red onion, finely chopped

2 tablespoon lime juice, plus wedges to serve

1 long red chilli, seeded, finely chopped

Method

1.In a large frying pan, heat oil on high. Sauté chorizo for 1-2 minutes until golden. Add corn and onion, then fry for 3-4 minutes until lightly coloured. Stir in beans and tomato, cooking for 2-3 minutes more to heat through.

2.For the mango salsa: In a medium bowl, combine all the ingredients. Gently toss to coat in lime juice. Season to taste.

3.Preheat a char-grill pan or barbecue grill on high. Grill tortillas for 30 seconds each side until light grill marks appear. Transfer to a plate. Cover with foil to keep warm. Grill haloumi slices for 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.