Cheese and Chorizo Tortillas
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.
Tags:
Quick
•Family Friendly
•Spicy
Allergens:
Milk
•Wheat
•Soya
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
100 grams
Chorizo
(Contains Milk)
50 grams
Grated Cheese
(Contains Milk)
8 unit(s)
Tortilla
(Contains Wheat)
1 unit(s)
Bell Pepper
1 sachet(s)
Mexican Style Spice Mix
65 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Black Beans
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
2 sachet(s)
BBQ Sauce
1 pack(s)
Passata
1 unit(s)
Shallot
2 unit(s)
Tomato
Not included in your delivery
½ tsp
Sugar
½ tsp
Salt
to taste
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4210 kJ
Energy (kcal)1006 kcal
Fat41.3 g
of which saturates21.4 g
Carbohydrate103.7 g
of which sugars27.9 g
Dietary Fiber19.3 g
Protein40.8 g
Cholesterol0 mg
Salt7.99 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Halve the 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.
2
- 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.
3
- 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.
4
- 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.
