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Mini tortillas with beans and red cabbage

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.

Mini tortillas with beans and red cabbage
40 minutes 4 people Main course
Mini tortillas with beans and red cabbage

Ingredients

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  • 8 small tortillas
  • 1 large can of red kidney beans (500 grams)
  • half spicy chorizo
  • 1 shallot
  • 2 garlic cloves
  • 1 teaspoon of ground cumin seeds
  • 1 teaspoon of ground coriander seeds
  • juice of half a lemon
  • handful of black olives
  • ½ sweet and sour red cabbage recipe
  • olive oil
  • pepper and salt to taste
  • handful of grated cheese
Mini tortillas with beans and red cabbage ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • colander
  • citrus juicer (optional)
  • large skillet
  • wooden spoon


Preparation

40 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/mini-tortillas-with-beans-and-red-cabbage


Preparation - 20 minutes

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.

Mini tortillas with beans and red cabbage
Mini tortillas with beans and red cabbage

Finishing the mini tortillas with beans and red cabbage - 20 minutes

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!


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