I found this recipe in the Danish newspaper Politiken (22nd October 1995), and it soon became a favourite of both my sister Miriam and myself.
It’s one of those few veggie dishes that you don’t want to add any meat to – it’s perfectly balanced and complete in itself.
Here’s the recipe for two people:
Chop ½ largish salad onion, 2 tomatoes, 1 clove of garlic, 3–7 chilis (according to taste) and 2 twigs fresh coriander. Add 1 tsp ground coriander and 2 tbsp vinegar and a little salt and pepper. Put into the fridge for at least one hour.
Grind 1 tsp cumin, 3 cloves, 2 cardamom pods, 4 tbsp sweet chili powder (you used to be able to buy this in Danish supermarkets) and 2 cloves of garlic in a mortar until they form a paste. Heat 4 tbsp of grease in a pan until it almost smokes and fry the spice paste for a couple of minutes. Add one tin of kidney beans and fry them for 10 minutes at a low heat. Mash the beans with a fork.
Chop four tomatoes. Chop about 1 largish salad onion. Chop a handful of fresh coriander. Grate 100 g of cheddar. Heat four wheat tortillas on a pan on both sides – they should be soft, not crunchy. Spread out a quarter of the filling on each tortilla, add tomatoes, onions and coriander and roll up the tortilla. Put them into an oven-proof dish and put the cheese on top and add a few slices of pickled jalapeño. Put them in a 200C hot oven for 5 minutes. Then add a bit of creme fraiche and some salsa. Add some more chopped coriander.
Serve with beer and a salad.