Mexican

Soft Tortillas with Pan-fried Corn, Red Pepper and Chorizo is for Lunch.

Soft Tortillas with Pan-fried Corn, Red Pepper and Chorizo takes several minutes to prepare.

Soft Tortillas with Pan-fried Corn, Red Pepper and Chorizo takes several minutes to cook.

Soft Tortillas with Pan-fried Corn, Red Pepper and Chorizo makes 8 servings.

The ingredients for Soft Tortillas with Pan-fried Corn, Red Pepper and Chorizo are:

2 Tbsp olive oil
2 chorizo sausages, sliced
2 cloves garlic, crushed
1 medium red onion, chopped
1 large red pepper, halved, deseeded & diced
300g can corn kernels, drained
? tsp salt
? tsp ground chilli
1 tsp ground cumin
? tsp curry powder
400g can cannellini beans, drained
2 Tbsp chopped coriander
8 soft flour tortillas
4 large iceberg lettuce leaves, shredded
2 medium tomatoes, diced then drained in a sieve for 10 minutes
1 rip but form avocado, peeled, stoned & diced

Here is how you make Soft Tortillas with Pan-fried Corn, Red Pepper and Chorizo:

Put a smidgen of oil in a medium frying pan and let the pan get nice and hot. Add the chorizo and brown well on both sides, turning with tongs. Transfer to a side place.Cool pan and wipe clean. Heat 1 tablespoon of oil in the pan over a medium heat. Add garlic, onion and red pepper. Cook, stirring often, for 10-12 minutes unti tender and lightly browned.Meanwhile, wrap corn in a double piece of absorbent kitchen paper and wring out moisture. When red pepper mixture is ready, transfer it to a side plat. Reheat the pan, inceasing heat to medium-high and add ? tablespoon oil. When the oil is hot, add the corn kernels and cook, stirring often, for about 5 minutes, or until the corn is lightly golden. Turn off the heat, season with salt and stir through the chilli, cumin and curry powder. Continue stirring for a minute o two, until fragant, then return red pepper and onion mixture to pan and stir everything together.Puree beans in a food processor, adding 2-3 tablespoons warm water. Stir in coriander.Put 2-3 tortilas at a time between 2 pieces of absorbent kitchen paper and microwave on High for 1 minutes.Separate tortilas, spread each one with bean puree and load with shredded lettuce and the red pepper and corn mixture. Spoon over a little diced tomatoe and avocado, add a few slices of chorizo and a squeeze of lime juice. Roll up and eat immediately.Number of Servings: 8Recipe submitted by SparkPeople user IMELDASHOEQUEEN.

The nutritional information for Soft Tortillas with Pan-fried Corn, Red Pepper and Chorizo is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 386.6

• Total Fat: 14.7 g
• Cholesterol: 13.2 mg
• Sodium: 944.6 mg
• Total Carbs: 49.7 g
• Dietary Fiber: 4.9 g
• Protein: 13.9 g

Soft Tortillas with Pan-fried Corn, Red Pepper and Chorizo is Mexican cuisine.