1kg fresh pumpkin
500g fresh pineapple
1 brown onion
2 cloves garlic
Tio Pablo Adobo de Tamarindo 210g
Salt and cracked black pepper to taste
Tio Pablo Chicas Tortillas, 18 pack
½ cup shredded, purple cabbage
½ cup vegan, coconut yoghurt
½ cup ripped, fresh coriander
Remove the skins from the pumpkin and pineapple and chop into large chunks. Peel the skin off of the onion and garlic cloves, and chop into large pieces.
Place all vegetables into the slow cooker and add the entire jar of Adobo de Tamarindo along with 1/3 cup of water. Season with salt and pepper and stir through. Cook on low heat for about 5-6 hours.
In a small frying pan, warm the Chicas Tortillas 2-3 at a time. Sprinkle a few drops of water onto tortillas to soften, if necessary.
Fill tortillas with cooked vegetables and top with cabbage, yoghurt and coriander. Eat immediately. Serves 4.