A sunny light evening makes me crave something fresh and crunchy for supper and this fits the bill perfectly. I’ve been making this a lot recently. It’s one of those things that I just threw together to use up the things in my fridge one evening and, whilst the first version was so spicy I had a pot of yoghurt on the side, it was otherwise successful, even more so now I’ve toned the chilli down.
It’s really quick to make, so an ideal alternative to an after-work stir fry and would easily adapt to whatever vegetables you have in the fridge, although I love the combination of red and orange peppers and sweetcorn, it just looks like sunshine on a plate.
Start by boiling the kettle and soaking a couple of dried chipotle chillies in boiling water, whilst you get on with the rest. If you can’t get dried chillis use chipotle paste instead. Finely chop a small red onion, a small red pepper and a small orange pepper. Heat a slosh of oil in a frying pan and start them cooking whilst you slice the kernels off one corn on the cob and cut a couple of chunks of chorizo into cubes. Add these to the pan, along with half a teaspoon each of cumin seeds, fennel seeds and paprika.
Whilst this cooks, halve around 100g cherry tomatoes and add to the pan. Drain half a tin of black beans and stir through. Drain the soaked chillies and finely chop and add to the pan (or add a teaspoon of chipotle paste to taste). Cook for another couple of minutes.
Turn off the heat and crumble around 75g feta cheese into the pan along with a handful of spinach and chopped coriander.
Warm 2 flour tortillas and divide the mixture between them. Chop 1 small avocado and add to the top.
Serves 2, takes about 15 minutes
1 small red onion
1 small red pepper
1 small orange pepper
1 corn on the cob
about 30-50g chorizo sausage
100g cherry tomatoes
1/2 tin black beans
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp paprika
1-3 dried chipotle chillies or chipotle paste
Good handful of spinach
Small bunch coriander
1 small avocado
2 flour tortillas