Crushed roast potato and sweetcorn tortillas

I woke up into sunshine and quite a warm weather, which was really delightful for a Saturday. At this point it seems as if it could get the warmest day of the summer here so far. I'll soon be heading out, but before that I want to share my crushed roast potato and sweetcorn tortilla recipe with you. I really adore roasted corn and potatoes and I added smoked chilli paste seasoned black beans to these, so good!

Ingredients

2 corn cobs

400 g new potatoes

Rapeseed oil

Salt

Smoked paprika

1 onion

3 garlic cloves

100 g tomatoes

1 can black beans

2 tsp smoked chilli paste

Fresh coriander

Grated Cheddar

Chilli mayo

8 wholemeal tortillas

Method

Brush the corn cobs and new potatoes with rapeseed oil and roast in the oven. Also sprinkle some salt and smoked paprika over the potatoes. I normally roast corn cobs under foil and finish under the grill.

Chop the onion, garlic and tomatoes finely and start cooking the onion in oil. Once slightly browned, add the garlic, soon followed by the tomatoes and black beans.

Let simmer and season with the smoked chilli paste and fresh coriander.

Once the corn cobs are roasted, cut the corn off the cobs. And once the potatoes are roasted, crush them slightly by pressing with a fork.

Assemble all components onto tortillas and serve them with grated cheddar and chilli mayo.

Enjoy!

I'm sharing the recipe with this month's My Legume Love Affair hosted by Kalyani from Sizzling Tastebuds.

Have a great weekend everyone!

Your VegHog