Chorizo sweet potato and blackbean wraps
Chorizo sweet potato and blackbean wraps I concocted this dish the other night basically out of a desire to eat all my favourite things in one go. Warm heat from the chorizo, that sweet fleshy potato and cool sour cream all in fresh flatbreads - its just brilliant. Kit Chefs knife
Medium sauce pan
Large fry pan
Chopping board Ingredients Chorizo Sweet Potato Red onion
Spinach
Parsley
Honey
Chilli Flakes Black beans
Garlic
Parsley
Salt & Pepper
Paprika Flat breads / Wraps
Sour cream
Homous Getting it done Start off by getting a large fry pan on the heat with some olive or rapeseed oil. Whilst the pan heats peel your potato and chop into small 1cm square cubes. Toss those in the pan and start browning off, about 5 minutes in add a good dazzle of honey and about a teaspoon of chilli flakes with a grind of salt and pepper and stir to coat. Chop a red onion and add to the potato along with the cubed chorizo. You can buy this pre chopped in portions, if not get yourself a cured chorizo ring and use about half. Once the potato and onion are soft and the chorizo has released its oils take off the heat and toss in a handful of spinach. Once it's wilted you'll want I stir it into the mix. Take your carton of black beans and drain off about half the water, add the remaining water and beans to a medium sauce pan. Add 2 teaspoons of smoked paprika, a chopped garlic clive and a handful of chopped flat-leaf parsley to the beans with a dollop of sour cream, salt and pepper. Cook the beans for about 5 minutes until the water has evaporated and the beans begin I fry slightly, then remove from the heat and cover. Toss your flatbreads under the grill for minute on each side. Serve the chorizo mix and bean dip in the breads with more sour cream, parsley and some homous. In the words of Mr Peter Kay - its a taste sensation.
James Poulter
Comms Consultant, Editor, Theologian
@jamespoulter // @TheManifestUK
T: 07949 277 411
http://themanifest.co.uk Sent from iPhone. Emails may be subject to spelling errors, bad humour and quite compelling exaggerations.
Medium sauce pan
Large fry pan
Chopping board Ingredients Chorizo Sweet Potato Red onion
Spinach
Parsley
Honey
Chilli Flakes Black beans
Garlic
Parsley
Salt & Pepper
Paprika Flat breads / Wraps
Sour cream
Homous Getting it done Start off by getting a large fry pan on the heat with some olive or rapeseed oil. Whilst the pan heats peel your potato and chop into small 1cm square cubes. Toss those in the pan and start browning off, about 5 minutes in add a good dazzle of honey and about a teaspoon of chilli flakes with a grind of salt and pepper and stir to coat. Chop a red onion and add to the potato along with the cubed chorizo. You can buy this pre chopped in portions, if not get yourself a cured chorizo ring and use about half. Once the potato and onion are soft and the chorizo has released its oils take off the heat and toss in a handful of spinach. Once it's wilted you'll want I stir it into the mix. Take your carton of black beans and drain off about half the water, add the remaining water and beans to a medium sauce pan. Add 2 teaspoons of smoked paprika, a chopped garlic clive and a handful of chopped flat-leaf parsley to the beans with a dollop of sour cream, salt and pepper. Cook the beans for about 5 minutes until the water has evaporated and the beans begin I fry slightly, then remove from the heat and cover. Toss your flatbreads under the grill for minute on each side. Serve the chorizo mix and bean dip in the breads with more sour cream, parsley and some homous. In the words of Mr Peter Kay - its a taste sensation.
James Poulter
Comms Consultant, Editor, Theologian
@jamespoulter // @TheManifestUK
T: 07949 277 411
http://themanifest.co.uk Sent from iPhone. Emails may be subject to spelling errors, bad humour and quite compelling exaggerations.
