Mexican Peppers – Pan

Summary

Ingredients

• 1 red pepper (s)
• 1 bell pepper (s), green
• 1 onion (s)
• 425 ml kidney beans
• 212 ml corn
• 1 tablespoon oil
• 125 ml vegetable stock
• 150 ml sauce (tomato and chili sauce)
• salt
• pepper
• sugar
• Paprika powder, noble sweet
• 0.5 ½ bunch chives
• 200 g sour cream

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Instructions

1. Clean the peppers and cut into small pieces. Peel and dice the onion. Drain the beans and corn. Heat oil in a pan. Fry the onion and bell pepper in it for about 8 minutes. Add the beans and corn, fry everything for another 3 minutes. Deglaze with the broth and tomato-chili sauce, bring to the boil briefly. Season with salt, pepper, sugar and sweet paprika.
2. Wash the chives, shake dry and cut into rolls. Stir the chives into the sour cream. Garnish the bell pepper pan with a dollop of sour cream. Add the rest of the sour cream.
3. Tortilla chips go well with this.