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Ingredients
Method
- 1 small red cabbage, sliced
- 3 limes, juice only
- Small bunch of coriander, chopped
- 2 tbsp olive oil
- 200g chorizo, chopped
- 2 red onions, sliced
- 2 red peppers, sliced
- 2 crushed garlic cloves
- 2 tsp smoked paprika
- 2 x 400g tins of pinto beans, drained
- 8 small tortillas or taco shells
- 1 avocado, cubed
- Combine the cabbage, lime, ½ tsp of salt and coriander in a bowl, and set aside. Heat the oil in a frying pan and fry the chorizo for 5 mins, then add the pepper and onion with some seasoning, and fry for 10 mins more.
- Stir in the paprika and garlic, fry for another minute, then tip in the pinto beans and crush them with the back of a wooden spoon. Season again, and stir to combine. When ready, stuff them into warmed tortillas or taco shells, and top with avocado and coriander. Nice!
25 mins
4 serving
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