Servings: 2 adults

1 medium red onion 1 medium red onion
1 clove garlic 1 clove garlic
1/2 pound sausage ½ pound sausage
4 teaspoons Mexican spice, divided 4 teaspoons Mexican spice, divided
1/2 cup tomato sauce ½ cup tomato sauce
1/2 cup avocado sauce ½ cup avocado sauce
2 teaspoons red wine vinegar 2 teaspoons red wine vinegar
4 medium size tortillas 4 medium size tortillas
a handful of shredded Gouda cheese a handful of shredded Gouda cheese
Red wine vinegar Red wine vinegar
Olive oil Olive oil
Salt and pepper Salt and pepper

Preheat oven to 200 degrees Celsius.
Cut the onion into very thin half moons. Chisel the garlic.
Heat a drizzle of olive oil in a frying pan over medium-high heat. Add ⅔ of the onion, garlic, sausage meat and a teaspoon of Mexican spice. Brown for 3 to 4 minutes by crushing the meat with a spatula to make small pieces.
Add the tomato sauce to the frying pan and continue cooking for 2 to 3 minutes, or until the sauce has thickened. Salt and pepper.
Meanwhile, mix the avocado dip with 2 teaspoons of Mexican spices, salt and pepper.
In a small bowl, add the remaining onions, 1 teaspoon water, a pinch of salt and 2 teaspoon red wine vinegar. M ix well and marinate.
Once the sausage stuffing is ready, arrange a little at the bottom of the first tortilla (form a line of stuffing).
Roll the tortilla firmly on itself and place it in a greased baking dish, with the opening side down. Repeat the process with the other tortillas, then brush them with a little olive oil and sprinkle them with Gouda cheese.
Bake them for 8 to 10 minutes, or until they are golden brown.
Serve a salad on a plate with a little vinegar, a drizzle of olive oil, salt and pepper.
Serve the tortillas next to it. Put the avocado dip on top with some pickled onions.