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

By Jennene Plummer
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 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


  • 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.


  • Serve with a drizzle of hot sauce.