Chorizo, Halloumi and Vegetable Chilli Burritos Topped with a Fried Egg and Coriander Mayonnaise

One thing that I struggle with when writing up recipes is describing how to chop things. It sounds like it would be something really simple but there are so many different descriptions you could use and although they generally mean the same thing, technically they are all completely different. You have chop, slice, crush, cut, hack (for the people who never sharpen their knives), split, peel and julienne (for the posh nosh). I have to say I tend to stick to the simple chop of slice, and the way I distinguish them is that a slice is a lengthways strip and a chop is for squared or rough kinda pieces. I’m sure you get the gist but if anyone is ever unsure then please just ask.

This recipe calls for numerous degrees of chopping, but to be honest – it’s all going to taste the same when it goes in so I shouldn’t worry too much. You will also find with this recipe that you have rather a lot of excess chilli, but fear not as this is also awesome the nest day with some rice, in a jacket or spread over nachos and topped with cheese – yum yum!

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Serves 2

For the Chilli

  • 75g chorizo – finely chopped
  • 1 red onion – roughly chopped
  • 2 mini courgettes – roughly chopped
  • 130g broccoli – roughly chopped
  • 1 chilli – finely chopped
  • 2 cloves – crushed and finely chopped
  • 400g tin chopped tomatoes
  • 400g tin kidney beans – drained and rinsed
  • 1 tsp paprika
  • 1 tsp dried mixed herbs
  • 1 tsp cayenne pepper
  • 2 handfuls brown rice – cooked according to the pack instructions
  • Pinch sugar
  • 1 tbsp tomato puree

For the Coriander Mayo

  • Juice ½ lime
  • 1 spring onion – finely chopped
  • Handful coriander – finely chopped
  • 2 tbsp light mayonnaise

For the Wraps

  • 180g halloumi – sliced
  • 2 large tortilla wraps
  • 2 eggs
  • Oil for frying
  • Paprika – to serve (optional)

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Heat a large saucepan or casserole dish and then fry the chorizo – once this starts to cook it releases oil so you shouldn’t need any additional.

Add the onion to the pan and fry off until softened.

Stir in the courgette, broccoli, garlic and chilli and cook for 5 minutes, stirring regularly.

Add the paprika, mixed herbs and cayenne pepper for another couple of minutes

Stir in the tomatoes, puree and the sugar; bring to the boil and then leave to simmer for 45-60 minutes until all the vegetables have softened and the sauce is lovely and thick

In the meantime mix all your ingredients together for the mayonnaise and chill until needed

Heat a frying pan to a high temperature with a splash of oil and grill the halloumi on each site until golden and crispy.

Remove the halloumi and set aside.

Add a little more oil to the pan and fry the eggs to your taste.

Once all your elements are ready, stir in the cooked rice to the chilli and lay out your wraps.

Add a good heap of the chilli down the centre of each wrap and then top with a dollop of the mayonnaise and divide out the halloumi

Roll the wraps and the top with the fried egg

Add a sprinkling of paprika before serving with fresh salad.

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9 thoughts on “Chorizo, Halloumi and Vegetable Chilli Burritos Topped with a Fried Egg and Coriander Mayonnaise

  1. This looks amazing. Because I happen to have chorizo in my fridge I’m printing this recipe! Today I made chorizo and cheddar stuffed baked chilies. Grew the chilies in my garden.

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