with tomato salsa and cooling creme fraiche
These tortillas are a family favourite recipe that features lashings of cheese, slightly spiced chorizo and softened veg for a filling that's too good to pass up. Refreshment comes in the form of tomato salsa and zesty creme fraiche.
Allergens
Utensils
Tags
Chorizo
90 grams
Grated Cheese
50 grams
Tortilla
8 unit(s)
Bell Pepper
1 unit(s)
Mexican Style Spice Mix
1 sachet(s)
Creme Fraiche
65 grams
Black Beans
1 pack(s)
Chipotle Paste
1 sachet(s)
BBQ Sauce
2 sachet(s)
Passata
1 pack(s)
Shallot
1 unit(s)
Tomato
2 unit(s)
Sugar
0.5 tsp
Salt
0.5 tsp
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Water
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Drain and rinse the black beans in a sieve.
- Place a large pan over medium-high heat (without oil).
- Once hot, fry the chorizo and bell pepper until starting to brown, 4-5 mins.
- Add the black beans and Mexican spice mix with a drizzle of oil, if required.
- Fry for 1 min then add the passata, ½ tsp sugar (per 2P) and ½ tsp salt (per 2P). Simmer for 2-3 mins.
- Remove from the heat. Stir through the chipotle paste. Add a splash of water, if required.
- Season to taste with salt, pepper and sugar.
- Meanwhile, cut the tomato into 1cm cubes.
- Halve, peel and chop the shallot into small pieces.
- Toss the tomato and shallot together in a bowl.
- Season to taste with salt and pepper.
- Pop the tortillas into the oven to warm, 1-2 mins.
- Serve the beans and tomato salsa separately.
- Divide the tortillas between plates and top your own at the table.
- Sprinkle with a generous helping of cheese.
- Drizzle over the creme fraiche and BBQ sauce.
4138
kJ
Energy (kJ)
989
kcal
Energy (kcal)
40
g
Fat
20.9
g
of which saturates
99.8
g
Carbohydrate
27.9
g
of which sugars
20.6
g
Dietary Fiber
39.7
g
Protein
0
mg
Cholesterol
7.85
g
Salt
