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Black bean and corn mojo

Name: Black bean and corn mojo
Cook time: 15 min
Yield: 1

with blue corn tortillas, pineapple salsa and chipotle crema

Ready in around 15 mins

RECIPE FACT:

Mojo refers to Cuban sauces that contain garlic, olive oil and citrus and can be used as a marinade or condiment.

Nutritional Info:

Energy: 3059kj (731Kcal)
Protein: 29g
Carbohydrate: 74g
Fat: 38g
Contains: Milk & Soy

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE PINEAPPLE SALSA:

Roughly chop the pineapple and the coriander including the stalks. Place in a bowl, season with salt, pepper and a drizzle of olive oil and toss to combine. Separate the cos leaves and place in a salad bowl. Drizzle with oil and season with salt and pepper.
1. TO COOK THE BAHARAT CAULIFLOWER:

Roughly chop the pineapple and the coriander including the stalks. Place in a bowl, season with salt, pepper and a drizzle of olive oil and toss to combine. Place the cos leaves and place in a salad bowl. Drizzle with oil and season with salt and pepper.
2. TO HEAT THE BLUE CORN TORTILLAS:

Frying pan method (preferred): Place a dry frying pan over a high heat. Warm each tortilla for 30-60 secs on each side. Place on a plate and cover with tin foil as you go to keep them warm. Microwave method: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs. Cover with tinfoil to keep warm.
3. TO COOK THE BLACK BEAN MOJO:

Place the black beans in a sieve and rinse well under cool running water and drain well. Peel the red onion and slice finely. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the onion and cook for 3-4 mins. Add the black beans and corn and cook for 1-2 mins. Pour in the mojo sauce and cook for a further 1-2 mins. Season with salt and pepper.
TO SERVE:

Place a cos lettuce leaf or two into each tortilla with a spoonful of black bean and corn mojo. Top with pineapple salsa and dollop with chipotle crema. Serve any remaining cos leaves and salsa on the side.