1.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.
2.Mould them into 8 large muffin tins to form a cup. Place into the oven for 15-20 minutes or until they hold their shape. If they are browning around the edges cover with tinfoil.
3.Heat 1 Tbsp oil in a frying pan until hot. Add onion and garlic and cook for 2 or 3 minutes. Add the mince and cook for 10 minutes, until browned and cooked through.
4.Add taco seasoning, oregano and water and cook for a further 5 minutes until thickened. Stir through the borlotti beans.
5.Place mixture into the tortilla cups and sprinkle with cheese. Return to oven for 5-8 minutes until the cheese has melted.
6.In a bowl mix the cabbage and carrot. Season with salt and pepper. Mix remaining oil, vinegar, mustard and brown sugar in a small jar and shake. Dress the salad.
7.Remove cups from the oven and serve hot with sour cream and the salad.