Ingredients
2 tbs olive oil
1 cured chorizo (200g), thickly sliced
1 medium sweet potato, peeled & chopped into 1/4" cubes
1 red onion, chopped
1 red bell pepper, cored and chopped
1 cob sweetcorn, husk and silks discarded, kernels sliced off
2 14oz cans black beans, drained and rinsed
1 14oz can chopped tomatoes
1/4 cup chipotles in adobo sauce, chopped
Juice of 1 lime, plus wedges to serve
1/2 bunches coriander, roots, stalks and leaves chopped, plus extra leaves to serve
1 1/2 cups combined mozzarella & cheddar, coarsely grated
To Serve:
Grilled tortillas,
sour cream
diced avocado
Directions
1
1. Preheat oven to 400°C.
2
2. Place oil, chorizo, sweet potato, onion, capsicum and corn in a large roasting tray, season and toss to coat.
3
3. Bake, stirring occasionally, for 25 minutes or until vegetables are just tender.
4
4. Stir in beans, tomato, chipotle, lime juice and coriander, check seasoning, then scatter with cheese. Return to oven and bake for a further 25 minutes or until cheese is melted and golden.
5
5. Serve with grilled tortillas, sour cream, avocado and lime wedges.