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Mexican Recipes

Mexican Inspired Chorizo Tortizza

Mexican Inspired Chorizo Tortizza

Mexican Inspired Chorizo Tortizza

with a Black Bean and Avocado Salad

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Looking for a tasty midweek dinner option? Try cooking up our Tortizza with Chorizo and Avocado Salsa in just 20 minutes for a balanced and tasty meal.

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

½

Green Chilli

60

Chorizo

1

Avocado

60

Tomato Puree

1

Mozzarella

(Contains: Milk)

1

Spring Onion

½

Black Beans

1

Lime

4

Super Soft Tortillas with Whole Wheat

(Contains: Cereals containing gluten)

1

Coriander

Not included in your delivery

1

Olive Oil

Nutritional information

Energy (kcal)787 kcal

Energy (kJ)3293 kJ

Fat46 g

of which saturates17 g

Carbohydrate52 g

of which sugars7 g

Protein35 g

Salt3.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Zester

•Chopping Board

•Sieve

•Knife

•Bowl

•Plate

Instructions

Prep

1

Preheat your oven to 200°C. Drain the mozzarella and tear into small chunks. Arrange your tortilla bases (2 per person) on baking trays and cover with the tomato puree leaving a 1cm border round the edge. Share the diced chorizo and mozzarella between the tortillas.

Prep!

2

Bake the tortizzas in the oven until golden and the cheese is bubbly 7-8 mins.

Make the Salsa

3

Meanwhile drain and rinse the black beans. Zest, then halve the lime. Trim and thinly slice the spring onion. Thinly slice the green chilli. TIP: Halve lengthways and remove the seeds first if you don't like things too spicy!. Roughly chop the coriander (stalks and all).

Avocado Time

4

Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the insides onto your chopping board. Chop into 1cm chunks

Salsa Time

5

Mix the black beans, avocado, lime zest and half the spring onion together in a large bowl. Add in juice of your lime(s) and the olive oil (see ingredients for amount). Mix well and season with salt and pepper. Keep to one side.

Serve

6

When the tortizzas are ready, pop them onto your plates. Serve the salsa on top and finish with a sprinkle of coriander, remaining spring onion and as much chilli as you like! Enjoy!

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