Mexican Burritos

Summary

Ingredients

• 200 g tomatoes, peeled from the can
• 125 g corn kernels
• 2 bell peppers, red and green
• 2 onions)
• 4 tablespoon olive oil
• 400 g minced meat
• salt and pepper
• 1 pinch (s) cayenne pepper
• 0.5 teaspoon ½ cumin powder
• 1 tablespoon tomato paste
• 1 pinch (s) sugar
• 6 wheat tortilla (s)
• 6 tablespoon crème fraîche
• 200 g cheese, rated

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Instructions

1. Finely chop the tomatoes and return to their juice. Drain the corn in a sieve. Clean, core, wash, dry the peppers, then cut into small pieces. Peel and dice the onions.
2. Heat 4 tablespoons olive oil in a large pan over medium-high heat. Add 400 g minced meat and cook for 5 minutes, stirring often, until cooked through. Add the onions and peppers and cook for 5 minutes more, stirring occasionally.
3. Season the mixture with salt, pepper, 1 pinch cayenne pepper, and ½ teaspoon cumin powder. Stir in 1 tablespoon tomato paste and cook for 1 minute. Add the chopped tomatoes with juice and drained corn.
4. Simmer for 5-7 minutes, stirring occasionally, until most of the liquid has evaporated. Taste and adjust seasonings as needed. Stir in 1 pinch of sugar.
5. Spread 1 tablespoon crème fraîche on each tortilla. Divide the filling equally among the 6 tortillas. Sprinkle roughly half the grated cheese over the filling. Roll up each tortilla into a burrito and place in a baking dish.
6. Sprinkle the remaining grated cheese over the burritos. Bake in an oven preheated to 200°C (392°F) for 4-5 minutes until the cheese has melted. Serve immediately.