Taco cakes with sliced bean salad

Name: taco cakes with sliced bean salad
Total time: 20 min
Yield: 8
Ingredients: 100 gram haricot; 50 gram frozen pea; 4 tablespoon maize; 5 tablespoon olive oil; 1 tablespoon White wine vinegar; 1 little onion; 8 big slab tortilla wrap; 100 gram herbal cream cheese; 2 radishes

Ingredients

100 gram haricot
50 gram frozen pea
4 tablespoon maize
5 tablespoon olive oil
1 tablespoon White wine vinegar

1 little onion
8 big slab tortilla wrap
100 gram herbal cream cheese
2 radishes

Directions

Cook the beans in about 6 minutes until done. Add the peas after about 3 minutes. Take the pan from the heat source.
Add the corn, drain and rinse under cold water. Beat a dressing of 3 tablespoons of oil, vinegar and onion. Season with salt and pepper and mix through the beans.
Preheat the oven to 180 ° C. Moisten the tortillas with a little water and make 8 rounds of about 8 cm Ø (the leftovers can be used for the homemade taco chips).
Brush them thinly with oil and press them into the cavity molds. Bake the taco cakes in the oven until golden brown and let them cool completely.
Brush the bottom with a little cream cheese and fill with the bean salad. Garnish with slices of radish.