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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!