Tortilla

• 5 dl /2 cup masa harina
• 3 dl  / 1.2 cup warm water
• 1/2 tsp salt

Refried Black Beans

• 2 cans of black beans (400 g/can)
• 1 large onion
• 1 big or 2 small red peppers
• 2 cloves of garlic
• 1 tsp paprika powder
• 0.5 tsp smoked paprika powder
• 0.5 tsp cumin
• 0.5 tsp salt
• 0.5 lime (juice only)
• 4 tbsp water
• 4 tbsp vegetable oil

Fresh Tomato Salsa (Pico De Gallo)

• 4 tomatoes
• 0.5 – 1 tbsp lime juice
• 1 small clove of garlic
• 1 red chili pepper
• 1 fistful of fresh cilantro
• a pinch of salt

Crisp White Cabbage Salad

• 200 g white cabbage
• 0.5 lime (juice only)
• 1 tbsp vegetable oil
• a pinch of salt

Garnish

• sliced red chili pepper
• fresh cilantro

Method:

1. Mix the masa harina with warm water and salt. Kneed it until you have a workable dough. Divide the dough in 20 pieces and form them into small balls. Roll out each ball between two sheets of  cling film and fry quickly on both sides in a pan lightly brushed with oil. Transfer to, and cover with, a kitchen towel to keep warm.
2. Continue with the black beans. Chop onion, garlic and cut the pepper in pieces. Heat the oil and fry the onion and pepper until it all turns soft. Add garlic, spices and salt. After a minute you add the washed and drained black beans, lime juice and water. Let it all cook on low heat until all the water has evaporated. Keep warm and set aside.
3. Seed and dice the tomatoes. Place in a bowl and add lime juice, chopped garlic, chopped fresh cilantro, salt and chopped chili pepper. Stir and set aside.
4. Slice the white cabbage finely into thin stripes. Place in a bowl and add lime juice, oil and salt. Stir and set aside.
5. Serve everything in bowls on the table and let your guests fill their own corn tortillas. Enjoy!