Enchilada with Minced Meat and Vegetable Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 tortilla (s), (wheat)
- 1 sachet spice mixture, for burritos
- 500 g minced meat
- 1 tube tomato paste
- 400 ml water
- 2 bell pepper (s)
- 1 zucchini
- 1 eggplant (s)
- 1 onion (s)
- 1 can kidney beans
- 1 can corn
- 100 g cheese
- Creme fraiche Cheese
- some oil
- salt
- Chilli powder
Print Recipe
Pin Recipe Instructions
- Peel the onion, cut into small pieces and sauté in oil until translucent. Add the minced meat and fry well.
- In the meantime, wash and clean the vegetables and cut them into small pieces.
- Add the seasoning mixture, water and tomato paste to the minced meat and simmer for a few minutes.
- Add the vegetables and simmer for another 10-15 minutes until the vegetables are firm to the bite. Season with salt and chilli powder.
- Place 4-5 tablespoons of the minced meat in the center of a tortilla. Add a little crème fraîche, roll up the tortilla, bend the ends and place on a greased baking sheet or in a baking dish.
- Spread the remaining filling over the remaining tortillas. Sprinkle some cheese on the finished tortillas and bake for about 15 minutes at 200 ° C top / bottom heat until the cheese is golden brown.
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