| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 5 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven grill to high. Boil water in a kettle.
Place the corn in a heatproof bowl and pour over the boiling water. Set aside for 3-4 minutes. Rinse and drain.
Tightly roll up the tortillas and slice into 5mm strips. Toss to separate, then place on a baking tray and drizzle with the oil. Grill for 3-4 minutes until golden. Cool.
Combine the jalapeño brine, sour cream and Enchilada seasoning in a bowl. Add salt, if required.
Quarter the tomatoes, remove the seeds and finely slice. Finely slice the coriander. Finely slice the red onion. Finely slice the lettuce. Drain and rinse the black beans.
Combine corn, tomato, red onion, lettuce and black beans in a serving bowl. Drizzle over the sour cream mixture, top with the tortilla strips and serve.
