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Nutrition: Per serving

  • kcal771
  • fat37g
  • saturates10g
  • carbs72g
  • sugars16g
  • fibre14g
  • protein30g
  • salt3g
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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

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Comments, questions and tips (7)

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Overall rating

A star rating of 4.8 out of 5.16 ratings

karismcnultyXp6oI8Be

Delicious! Used pickled red cabbage and cannellini beans. Worked really well. Nice spicy kick

lizleicester

This is tasty and delicious, easy to make and fun to serve/eat.

roshan28clvbkwitR

Quick and sufficiently tasty enough for a nice meal.

Sephoooraa

I've tried this one a couple of times now, it's really good, simple and easy to make ! It's really hard to find small tortillas where I live so I make it with big ones

elfid

Love this recipe, have made it a few times now! I replaced pinto beans with 'mixed beans' and still worked really well.

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