Mexican pork wraps
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red onion, 1, finely chopped
red capsicum, 1, seeded, finely chopped
corn cob, 1, kernels removed
olive oil, 1 tablespoon
leftover pulled pork, 2 cups
red kidney beans, 400g can, rinsed, drained
Cajun spice, 2 teaspoons
tortilla wraps, 8
avocado, 1, thinly sliced
coriander leaves, 1 cup
sliced jalapenos, lime wedges,
- Heat a large, heavy-based frying pan on high. Cook onion, capsicum and corn kernels 3-4 minutes, stirring occasionally, until lightly charred. Transfer to a bowl.
- Heat oil in medium frying pan on low. Add pork, beans and spice. Cook, stirring, 3-4 minutes to heat through.
- Spread each tortilla with ¼ cup each pork mixture and corn salsa. Top with avocado slices down the centre, followed by coriander leaves and jalapenos. Finish with a squeeze of lime.