Ingredients
- Corn kernels 200g, fresh or frozen
- Corn tortilla 2 large
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- Jalapeño chillies in brine 50g, drained
- Sour Cream 100g
- SpinneysFOOD Enchilada Seasoning 2 tbsp
- Roma tomatoes 2
- SpinneysFOOD fresh coriander A handful
- Red onion 1, small
- Lettuce heads 2 cos
- Black Beans 400g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Enchilada spiced bean salad
Mexican 10 Mins Prep · 5 Mins Cook
- Preheat 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.