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
Enchilada with Minced Meat and Vegetable Filling
Enchilada with Minced Meat and Vegetable Filling

Instructions

  1. Peel the onion, cut into small pieces and sauté in oil until translucent. Add the minced meat and fry well.
  2. In the meantime, wash and clean the vegetables and cut them into small pieces.
  3. Add the seasoning mixture, water and tomato paste to the minced meat and simmer for a few minutes.
  4. Add the vegetables and simmer for another 10-15 minutes until the vegetables are firm to the bite. Season with salt and chilli powder.
  5. 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.
  6. 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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