Summary

Ingredients

• 500 g chicken or turkey meat, more if you like
• 1 tube tomato paste, preferably with carrots and celery
• 1 can tomato (s), strained or chunky
• 8 bell pepper (s), sweet
• 3 cans beans, black beans, kidney beans also work
• Ketchup
• 1 small Can corn
• 1 small chilli pepper (s), or jalapeno
• 1 pack tortilla (s) (wheat), large
• 1 packet cheese, grated
• 500 g quark
• 2 cups crème fraîche
• 1 large cucumber (s)
• vinegar
• sugar
• salt and pepper
• Paprika powder
• 2 onions)
• possibly chili powder
• herbs Provence
• Roux, brown

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Instructions

1. Cut the pepper and cucumber into small cubes.
2. Cut the meat into small cubes and season with salt, pepper and paprika. Fry with the quartered onions until light brown. Deglaze with the canned tomatoes and place in a very large saucepan. Add the paprika pieces (leave a few for decoration) and the corn and simmer for about 10 minutes. If there is not enough liquid, add a little water.
3. Add tomato paste, beans and finely chopped chilli and let simmer. Add ketchup to taste. Simmer for about 30 minutes, until the meat is nice and tender and the vegetables are soft. Thicken with a brown roux. The mass for filling the tortillas must no longer be thin.
4. In the meantime, prepare the sour cream. To do this, mix the quark and crème fraiche and mix with salt, pepper and herbs. Season carefully, the taste will be more intense later. Stir in a dash of vinegar and a spoonful of sugar so that the taste hits the middle between sweet and sour. Cover the sour cream and chill.
5. Heat one tortilla at a time in the microwave for a few seconds and fill it with the burrito mixture. Garnish the closed tortilla with sour cream and sprinkle with cheese. Pour cold pepper and cucumber pieces over the top as a decoration and serve.