- 1 small red cabbage, finely sliced
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 3 limes, juiced
The same shape, but smaller than…
- 1 small bunch of coriander, finely chopped
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ¾ of a 250g chorizo ring, chopped
- 2 red onions, finely sliced
- 2 large peppers, sliced
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 large garlic cloves, crushed
- 2 tsp hot smoked paprika
- 2 x 400g cans pinto beans, drained and rinsed
- 8 small soft corn tortillas
- 1 ripe avocado, cubed
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.
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.
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.
Make it veggieSwap chorizo for diced halloumi or extra beans.