200 g white cabbage, shredded
200 ml pot soured cream
400 g tin black beans, rinsed and drained
400- 500 g cooking chorizo, halved
8 corn or wheat tortillas
PICO DE GALLO
1 onion, diced
1 garlic fat clove, crushed
2 limes, juiced, plus extra wedges to serve
250 g plum tomatoes, seeded and diced
2 tbsp jalepeños, finely chopped
small bunch coriander, roughly chopped
- For the pico de gallo, mix the onion, garlic, lime juice and some seasoning together and set aside for 15 minutes.
- Put the cabbage and soured cream into serving bowls and the beans into a microwave-proof bowl for warming through just before serving.
- 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.
- 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.