Comforting Cheesy Chorizo Burritos

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs capsicum
• 1pcs chorizo sausage
• 1pcs red onion
• 1bunch coriander
• 6pcs flour tortillas
• 1pcs jalapeno chilli
• 10g Aussie barbecue seasoning
• 50g baby spinach leaves
• 50g shredded cheese mix
• 10ml olive oil
• 10ml extra virgin olive oil
• 5ml red or white wine vinegar
• 1pinch pinch of sugar

Method

1. Step 1 — Roast chorizo mixture
   Preheat the oven to 200C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes, capsicum and chorizo into 2cm chunks. Put on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 20 mins or until the potato is tender.
2. Step 2 — Make salsa
   Meanwhile, finely chop the onion. Finely chop the coriander, including the stems. Combine the onion, coriander, 2 tsp extra virgin olive oil, 1 tsp red wine vinegar and a pinch of sugar in a bowl. Season with salt and pepper.
3. Step 3 — Warm tortillas
   Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through. (To microwave, just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.)
4. Step 4 — Prep jalapeno
   Thinly slice the jalapeno, discarding the seeds if you prefer less heat (you can omit the chilli if preferred).
5. Step 5 — Add seasoning
   Scatter the barbecue seasoning over the chorizo mixture and gently toss to coat. Roast for a further 3 mins or until the potato is golden.
6. Step 6 — Assemble and serve
   Put the spinach and one-quarter of the salsa in a bowl and toss to combine. Divide the spinach mixture and chorizo mixture among the tortillas, then scatter over the cheese and jalapeno. Serve with the remaining salsa and any remaining chorizo mixture.

Allergens

Sulphites, Gluten, Wheat, Milk