Recipe

Vegetarian tortillas with cabbage salad

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Vegetarian tortillas with cabbage salad
  • 1 tablespoon vegetable or olive oil
  • 1 cup frozen corn kernels
  • 250 gram green beans, cut into 2cm lengths
  • 30 gram packet taco seasoning
  • 3/4 cup water
  • 2 400g cans red kidney beans, rinsed
  • 200 gram grape tomatoes, halved
  • 4 green onions, thinly sliced diagonally
  • 1/3 cup chopped coriander, plus 1/4 cup extra, to serve
  • 1/2 small wombok (chinese cabbage), finely shredded
  • 1/3 cup light sour cream, plus 1/4 cup extra
  • 8 corn tortillas

Method

Vegetarian tortillas with cabbage salad
  • 1
    Heat oil in a large non-stick frying pan over moderately high heat.
  • 2
    Add corn and beans; cook, stirring, 2 minutes, or until almost tender. Add seasoning and water; bring to the boil. Reduce heat to low.
  • 3
    Add beans and tomato; cook, stirring, 2 minutes, or until heated and slightly reduced. Remove pan from heat. Add half the onion and half the coriander; stir to combine.
  • 4
    Meanwhile, combine remaining onion and coriander, cabbage, sour cream and 2 tablespoons water in a large bowl; season. Toss well to combine.
  • 5
    Warm tortillas according to packet instructions. Spoon bean mixture onto tortillas; top with cabbage salad.
  • 6
    Serve topped with extra sour cream and extra coriander.

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