Chorizo, tomato and black bean taco’s with coriander sour cream

Chorizo, tomato and black bean taco’s with coriander sour cream

Made with Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 60 min (COOK TIME: 60 min)

cooking sketch Easy

Ingredients

  • 1 brown onion (finely chopped)
  • 2 garlic cloves (finely chopped)
  • 2 tbsp Monini Extra Virgin Olive Oil
  • 3 chorizo sausages (finely chopped)
  • cup ¼Mutti Double Concentrate Tomato Paste
  • 1 tsp smoked paprika
  • 400 g can Mutti Polpa Finely Chopped Tomatoes
  • 400 g can black beans (rinsed and drained)
  • 1 small red onion (peeled and thinly shaved)
  • Juice of 1 lime (extra to serve)
  • 8-12 small tortillas (warmed)
  • 2 cups finely shredded cabbage
  • 50 g smoked cheddar (shaved)

Coriander sour cream

  • 150 g sour cream
  • 4 pickled jalapenos
  • cup ½coriander leaves
  • 1 spring onion (chopped)
  • Juice of ½ lime
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Method

  1. To make the coriander sour cream, place ingredients in a small food processor or blender and whiz until smooth. Season to taste. Set aside.
  2. Heat oil in a large non-stick frypan over medium heat. Add onion, garlic and 1 teaspoon salt flakes. Cook, stirring, for 7 minutes or until softened.
  3. Add chorizo and cook, stirring, for a further 7 minutes until chorizo fat has rendered.
  4. Add tomato paste, paprika and stir for 2 minutes to lightly caramelise, then add tomatoes and black beans, reduce the heat to low and simmer, for 7 minutes until thickened and reduced. Season to taste.
  5. Combine the red onion and lime juice in a bowl, season with salt flakes and mix well, until the onion starts to soften. Set aside until ready to serve.
  6. To serve, spoon the chorizo bean mixture onto the warm tortillas, top with cabbage, onions, cheese and drizzle over the coriander sour cream.

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Also made with: Polpa


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