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Black bean and corn mojo

Name: Black bean and corn mojo
Cook time: 15 min
Yield: 4
Cuisine: Central America

with 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: 3,258kJ (779kcal)
Protein: 21g
Carbohydate: 89g
Sugars: 22g
Fat, total:34g
Saturated:7g
Sodium:1,182mg
Contains:Gluten, Milk, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Place the black beans into a sieve, rinse under cool running water and drain well. Peel and slice finely the red onions. Place the baby cos leaves into a salad bowl. Drizzle with oil and season with salt and pepper.
2. TO PREPARE THE PINEAPPLE SALSA:
Roughly chop the pineapple and the coriander, including the stalks. Place into a bowl, season with salt and pepper, drizzle with olive oil then toss to combine. Using half the baby cos, separate the leaves and place into a salad bowl. Drizzle with oil and season with salt and pepper.
3. TO HEAT THE WHOLEMEAL TORTILLAS:
Frying pan method (preferred): Place a dry frying pan over a high heat. Remove the wholemeal tortillas from their packaging then warm each tortilla for 30-60 secs on bot sides. 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.
4. TO COOK THE BLACK BEAN MOJO:
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 baby cos leaves into each tortilla with a spoonful of black bean and corn mojo. Top with pineapple salsa and dollop with chipotle crema. Serve any remaining baby cos and salsa on the side.