Pan-fried Vegetables, Mexican
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- Drain the corn and kidney beans, rinse the kidney beans with water, add to the remaining vegetables and cook briefly.
- 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.
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