Lettuce Wraps with Tomato and Corn Salsa
Nutrition per serving
Calories | 609 kcal |
Protein | 22.9 g |
Carbs | 75.6 g |
Fats | 27 g |
Saturated Fat | 6.6 g |
Monounsaturated Fat | 15.8 g |
Polyunsaturated Fat | 3.2 g |
Sugars | 11.2 g |
Fiber | 16.9 g |
Sodium | 571 mg |
Ingredients
Potato, flesh and skin | |
Onion | |
Red Chilli Pepper | |
Fresh Coriander | |
Tomatoes, Vine Ripened (on the Vine) | |
Chorizo | |
Sweet Smoked Paprika | |
Lime | |
Olive Oil | |
Sweetcorn | |
Black beans (canned) | |
Romaine Lettuce |
Preparations
1. Peel the potatoes and cut into 1cm chunks.
1. Peel the potatoes and cut into 1cm chunks.
2. Peel the onion and slice into half-moon shapes.
3. Roughly chop the coriander.
4. Slice tomato in half, remove seed and finely dice.
5. Drain/rinse the black beans in a sieve.
6. Drain the sweetcorn.
7. Finely dice chili.
8. Roughly chop chorizo.
Cooking Instructions
1. Cook the potatoes for about 8 minutes in a pot of lightly salted boiling water until tender. Drain, return to pot and set aside.
1. Cook the potatoes for about 8 minutes in a pot of lightly salted boiling water until tender. Drain, return to pot and set aside.
2. Heat ½ a tbsp of olive oil in frying pan over medium heat. Add the onions (reserving 1 tbsp), ¾ of the chili, chorizo and cook for 3-4 minutes under onions are tender and chorizo cooked through. Stir in the paprika and continue to cook for a minute.
3. Add the cooked potatoes, black beans, 1 tbsp of water, a large pinch of salt (optional) and pepper and half the coriander. Stir well to combine and remove from heat. Scoop the mixture onto the lettuce and place onto a plate.
4. To make the corn salsa, in a bowl, add the sweetcorn, remaining onion/coriander, diced tomato, chili, a tsp of lime juice, ½ a tbsp of olive oil and a pinch of salt (optional) and pepper. Stir well to combine. Serve alongside the lettuce wraps.