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Ingredients

Method

  • STEP 1

    Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.

  • STEP 2

    Heat the oil in a non-stick frying pan over a medium heat. Add the chorizo and fry for 5 mins, then tip in the onion and pepper along with a pinch of salt and fry for 7-10 mins, or until the onions are golden and the peppers are beginning to soften. Stir in the garlic and paprika and fry for a further minute. Add the pinto beans and roughly crush half of them in the pan with the back of a wooden spoon. Season well and stir everything together.

  • STEP 3

    Warm the tortillas through in a dry frying pan over a medium heat for around 30 seconds on each side. Fill with the bean mixture, red cabbage and the avocado.

RECIPE TIPS
MAKE IT VEGGIE

Swap chorizo for diced halloumi or extra beans.

Recipe from Good Food magazine, November 2019

Goes well with

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A star rating of 4.8 out of 5.14 ratings
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