Veggie tortillas

Total time: 1hr 06m
Preparation Time: 30m

For 8 people

Nutritional Information

Contains 447 Kcal, 16g Protein, 41g Carbohydrates, 23g Fat


  • Red cabbage
  • 400 g red cabbage, shredded
  • 1 lime, use only the juice
  • 1 tbsp cane sugar
  • 2 tsp sambal oelek
  • 0.5 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

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  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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