These mini tortillas with beans and red cabbage are super easy to make. Super delicious with spices, a little heat and just right in balance with red cabbage.
The main thing:
Other stuff:
Made by Véronique
Published at 2021-01-22, this recipe is for 4 people and takes 40 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 30-04-2021
View the original recipe via:
https://ohmydish.com/recipe/mini-tortillas-with-beans-and-red-cabbage
First, create half a recipe of sweet and sour red cabbage.
Peel and finely chop the shallot and garlic cloves. Remove the skin from the chorizo and cut it into pieces. Place the kidney beans in a colander and rinse with water.
Cut the black olives in half and set them aside. Squeeze the juice from half a lemon.
Heat a little olive oil in a large skillet and sauté the shallot and garlic cloves for a few minutes. Add the chorizo and then fry the kidney beans for a few minutes on high heat.
Add the ground cumin and coriander and season with salt and pepper. Stir in the halved black olives and the juice of half a lemon.
Heat the tortillas in a dry skillet. Divide the beans over the tortillas, finish with red cabbage and a little grated cheese. Enjoy!
