Mexican traybake with salsa
https://www.coop.co.uk/recipes/mexican-traybake-with-salsa
Avocado salsa and Feta contrast well with the sweet, smoky roasted veg
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Feeds
4
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 60g
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Ingredients
- 4 Co-op sweetcorn cobettes, each halved
- 4 large Co-op sweet potatoes, cut into chunky wedges
- 2 red peppers, quartered
- 1 tbsp olive oil, plus 1 tsp
- 1 tsp smoked paprika, plus an extra pinch
- 1 tsp oregano
- 4 Co-op mini wheat and white tortilla wraps
- 80g Co-op Feta
- FOR THE SALSA:
- 1 small ripe avocado, diced
- 1 red chilli, deseeded and finely chopped
- 3 spring onions, sliced
- Zest and juice of 1/2 lime, plus wedges to serve
- Handful coriander, roughly chopped
Method
- Preheat the oven to 220°C/fan 200°C/Gas 7
- Put the sweetcorn cobettes into a large roasting tray with the sweet potato and red pepper
- Drizzle over 1 tbsp of the oil, sprinkle over the paprika and oregano, then season
- Toss to coat, then roast for 30-35 mins, until tender
- Cut the tortillas into triangles and brush with the remaining oil
- Sprinkle with a little extra paprika, season and spread out on a baking tray in a single layer
- Bake on the oven shelf under the vegetables for the last 5-10 mins of cooking time, until crisp and nicely golden
- Meanwhile, make the salsa by putting the avocado in a bowl with the chilli, spring onion, lime zest and juice, plus half the coriander
- Season to taste then mix well
- When the traybake is ready, remove from the oven
- Spoon over the salsa, crumble over the Feta and scatter with the remaining coriander
- Serve with the lime wedges and the tortilla chips on the side
