Mexican Burritos
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- Finely chop the tomatoes and return them to the juice. Drain the corn on a sieve. Clean, core, wash, dry the peppers and cut into small pieces. Peel and dice the onions.
- Heat the olive oil in a pan and fry the minced meat in it. Add the onions and peppers and cook for about 5 minutes, until the meat is cooked through. Season well with salt, pepper, cayenne pepper and cumin. Add the tomato paste, toast briefly, then stir in the chopped tomatoes with the juice and corn. Let the mixture boil for a few minutes until almost all of the liquid has evaporated.
- Season with the spices and a little sugar. Brush the tortillas with the crème fraîche and distribute the minced meat mixture evenly on top. Sprinkle with some grated cheese. Roll up the tortillas into burritos and place in a baking dish.
- Sprinkle with the rest of the grated cheese and bake in an oven preheated to 200 degrees for 4 - 5 minutes until the cheese has melted. Serve immediately.
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