Mini tortilla salad bowls with bbq corn salsa

Name: Mini tortilla salad bowls with bbq corn salsa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: ['Mexican']
Ingredients: 1 tbsp Co-op olive oil, for brushing; 6 Co-op mini wheat and white tortilla wraps; For the corn salsa:; 4 Co-op sweetcorn cobettes; 4 Co-op cocktail vine tomatoes, roughly; chopped; 3 Co-op spring onions, finely chopped; 1 red chilli, deseeded and finely chopped (optional); Half a 25g pack coriander, finely chopped; 1 avocado, diced; Juice of 1 lime; 50g Co-op Irresistible Somerset vintage Cheddar (optional), grated

https://www.coop.co.uk/recipes/mini-tortilla-salad-bowls-with-BBQ-corn-salsa

Vegetarian

The sweetness of the corn goes so well with zingy lime juice and creamy avocado

Feeds 6
Ready in 40 minutes

Each serving contains

Energy
12%
998kj 238kcal
Fat
Med 14%
10.1g
Saturates
Low 11%
2.2g
Sugar
Low 14%
3.7g
Salt
Low 14%
0.18g

% of adult’s reference intake | Carbohydrates per serving : 29g

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Ingredients
Method

Ingredients

1 tbsp Co-op olive oil, for brushing
6 Co-op mini wheat and white tortilla wraps
For the corn salsa:
4 Co-op sweetcorn cobettes
4 Co-op cocktail vine tomatoes, roughly chopped
3 Co-op spring onions, finely chopped
1 red chilli, deseeded and finely chopped (optional)
Half a 25g pack coriander, finely chopped
1 avocado, diced
Juice of 1 lime
50g Co-op Irresistible Somerset vintage Cheddar (optional), grated

Method

Preheat the oven to 180ºC/fan 160ºC/Gas 4
Brush 6 holes of a 12-hole muffin tray with a little of the oil
Push the wraps into the greased muffin holes, then gather up the edges to form bowls
If a tortilla tears, pinch together to seal
Bake for 12 mins. Take out of the oven, flip the cups upside down and bake for another 5 mins to crisp the bases
Remove and allow to cool completely
Meanwhile, fire up the barbecue or heat a griddle pan over a high heat
Brush the cobettes lightly with some of the oil, then cook for 15 mins, turning regularly, until slightly charred all over
Remove from the griddle and set aside until they’re cool enough to handle
Stand the cobettes on one end and use a sharp knife to slice off the corn kernels, then tip them into a bowl
Add the tomatoes, spring onion, chilli, if using, and coriander, season and give it a good stir
Fold in the diced avocado and the lime juice
Spoon the salsa into the tortilla bowls, top with the cheese, if using, then serve