Ingredients
- white cabbage 200g, shredded
- soured cream 200ml pot
- black beans 400g tin, rinsed and drained
- cooking chorizo 400-500g, halved
- corn or wheat tortillas 8
pico de gallo
- onion 1, diced
- garlic 1 fat clove, crushed
- limes 2, plus extra wedges to serve
- plum tomatoes 250g, seeded and diced
- jalepeños finely chopped to make 2 heaped tbsps
- coriander small bunch, roughly chopped
Method
-
Step 1
For the pico de gallo, mix the onion, garlic, lime juice and some seasoning together and set aside for 15 minutes.
-
Step 2
Put the cabbage and soured cream into serving bowls and the beans into a microwave-proof bowl for warming through just before serving.
-
Step 3
Fry the chorizo halves in 1 tbsp oil for 5 minutes, or until the edges are golden and crisp. You can do this in batches if you need to.
-
Step 4
Warm the tortillas. Mix the remaining pico de gallo ingredients into the onions, warm the black beans through, and serve everything together for assembling at the table.
Nutritional Information
- Kcals 676
- Carbs 57.9g
- Protein 31g
- Fat 33.6g
- Salt 2.2g
- Fibre 9.2g
