Tortilla Cups with Spicy Beef

8 tortillas
3 tbsp rice bran oil
1 onion, chopped
2 garlic cloves, crushed
450 g beef mince
1 taco seasoning
1 tsp oregano
¾ cup water
420 g borlotti beans
50 g tasty cheese, grated
¼ cabbage, shredded
1 carrot, grated
SIDS SALT & PEPPER to taste
1 tbsp SIDS RASPBERRY VINEGAR
1 tsp SIDS FENUGREEK MUSTARD
1 tsp brown sugar
2 tbsp coriander, chopped
125 g tub sour cream to serve

Preheat oven to 160°C.
Heat tortillas in a microwave for 20 seconds or wrap in tinfoil and place into the oven for 5 minutes to soften. Mould them into 8 large muffin tins to form a cup. Place into the oven for 15-20 minutes until they hold their shape. If they are browning around the edges cover with tinfoil.
Heat 1 tbsp oil in a frying pan until hot. Add onion and garlic and cook for 2-3 minutes. Add mince and cook for 10 minutes, until browned and cooked through. Add taco seasoning, oregano, water and cook for a further 5 minutes until thickened. Stir through the borlotti beans. Place mixture into the tortilla cups and sprinkle with cheese. Return to oven for 5-8 minutes until the cheese has melted.
In a bowl mix the cabbage and carrot. Season with SIDS SALT & PEPPER. Mix remaining oil, SIDS RASPBERRY VINEGAR, SIDS FENUGREEK MUSTARD and brown sugar in a small jar and shake. Dress the salad. Remove cups from the oven, garnish with coriander, serve hot with sour cream and salad.