Chorizo, Beans, and Cabbage Tacos
Chorizo, Beans, and Cabbage Tacos



  • 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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