Pan-fried Vegetables, Mexican

Summary

Ingredients

• 1 red pepper (s), cut into pieces
• 1 leek stick (s), cut into rings
• 1 large carrot (s), sliced
• 1 large onion (s), cut into rings
• 1 clove garlic, finely chopped
• 1 can corn, drained
• 1 can kidney beans, drained and rinsed
• 2 tablespoon tomato paste
• 200 ml crème fraîche
• 1 chilli pepper (s), red
• salt and pepper
• Paprika powder
• Cayenne pepper
• Chilli powder

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Instructions

1. Fry the fresh vegetables and chillies in a little oil in a large pan until soft. Note the different cooking times (so start with the carrots first).
2. Drain the corn and kidney beans, rinse the kidney beans with water, add to the remaining vegetables and cook briefly.
3. Add the tomato paste and the creme fraiche and heat again for about 10 minutes. Also suitable as a filling for tortillas, otherwise rice goes well with it.