Quick Vegetable Burritos
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tortilla (s)
- 1 onion (s)
- 1 clove garlic
- 2 carrot (s)
- 1 red pepper (s)
- 1 yellow pepper (s)
- 1 green pepper (s)
- 1 can corn
- 1 can kidney beans
- 1 cup crème fraîche
- Salt and pepper and cayenne pepper
- oregano
Print Recipe
Pin Recipe Instructions
- Lightly fry the tortillas to taste.
- Peel and finely chop the onion and garlic clove, cut the carrot into slices and sauté everything in a little oil in a large pan.
- Meanwhile, core the peppers, dice and then sauté a little.
- Drain the kidney beans and corn and mix into the vegetables.
- Put about 2-3 tablespoons of vegetables and 2-3 tablespoons of creme fraiche on each tortilla, fold the sides over and fold up the bottom edge. It is best to wrap them in aluminum foil so that they can be eaten clean.
- To keep warm it is best to briefly heat up the oven and store the burritos in it with the door closed until consumption (but please not longer than 20 minutes!)
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