for 8 person

Red cabbage

400 g	red cabbage, shredded
1	lime, use only the juice
1 tbsp	cane sugar
2 tsp	sambal oelek
½ tsp	salt

Tortillas

16	mini-tortillas
8 tbsp	guacamole
1 tin	red kidney beans (approx. 290 g), rinsed, drained
60 g	preserved jalapeño peppers in slices
200 g	Manchego, coarsely grated

To bake

200 g	crème fraîche
1	lime, rinsed with hot water, dabbed dry, cut into wedges
a little	pepper
a little	sea salt

How it's done

Red cabbage

Mix the cabbage with the lime juice, cane sugar, sambal oelek and salt, cover and leave to absorb for approx. 30 mins.

Tortillas

Spread ½ tbsp of guacamole over each tortilla, place the tortillas on two baking trays lined with baking paper. Top with the beans, jalapeños and cheese.

To bake

Approx. 3 mins. per tray in the upper half of an oven preheated to 220°C. Top with the red cabbage and crème fraîche, drizzle with lime juice, season and fold over.

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