- 2 red or yellow pepper halved and deseeded
- 2 corn on the cob
- Olive oil
- 1 400 gr tin black beans
- 1/2 teaspoon ground cumin
- 6 spring onions
- 1 fresh red chili
- 1 bunch of coriander
- 1 lime
- 2 cloves garlic
- 1 400 gram tin plum tomatoes or concassées
- 8 small corn tortillas
- Cheddar
- 40 gr feta cheese
Grill corn and bell pepper in the oven till they are charred .let cool.
Heat oil in a frying pan and add beans drained and rinsed,stir in the cumin and fry for 4-5 minutes or until crisp stirring occasionally. .
Cut corn kennel away and chop peppers in 15 cm chunks. Reserve 1 T of the corn and toss in a large bowl with beans and peppers.add the spring onions finely sliced reserving a small handful.deseed and finely chop the red pepper and add to the bowl.pick and add most of the coriander leaves reserving the stalk.add the juice of 1 lime.season with sea salt and black pepper
Wipe frying pan clean add oil.sautee the slice garlic and chopped coriander stalks for 1 minute.sir in the tomatoes and 1/2 tin's worth of hot water breaking up the tomatoes. Bring to a boil and simmer for 5 minutes.season to taste..blitz in a blender.
Divide the mixture in the tortillas. Roll and place tightly in a dish..grate cheddar on op. Add the crumbled feta drizzle a little oil and bake in a 180-200 oven for 25 minutes or till bubbly and golden.
Add corn spring one and coriander leaves
Serve with sour cream if you want and a green salad
