Spicy Burritos with Rice and Sour Cream

Summary

Prep Time	25 mins
Cook Time	40 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

6 tortilla (s), (wheat flour tortillas, dia 20cm)

For the filling:

For the sauce:

For the dip:

3 spring onion (s), the white it
100 g sour cream
2 clove (s) garlic, finely chopped
1 pinch (s) pepper

Instructions

In the first step, cut up all the vegetables and prepare them. In the next cut, the vegetables are put into the pan in quick succession, otherwise there is hardly any time for such secondary activities.
Now heat all the onions / spring onions in the oil in the pan. Add the minced meat and season with pepper, salt, garam masala and paprika powder.
Add the water for the rice and cook the rice in salted water until it is cooked.
As soon as the minced meat is seared, add the remaining vegetables (peppers, corn, mushrooms) and the chilli. Cook everything together in the pan over medium to low heat for about 5 minutes.
Place the wheat flour tortillas on a large flat board, pile the minced meat and vegetable filling in the middle in strips. Fold the tortilla over the filling from both sides and place the roll in a baking dish or on a baking sheet. For the time being, I weigh down the tortillas with a wooden spoon so that the closed sides don`t open again.
Preheat the oven to 200 ° C.
As soon as all the tortillas are filled, prepare the tomato sauce in the meat and vegetable pan. If there are leftovers from the filling (approx. 5-6 tablespoon) just leave them in the pan, they`ll do very well in the sauce.
So put 1 can of the pizza tomatoes and the tomato paste in the pan with the leftover minced meat. Bring to the boil over high heat. As soon as the sauce is no longer too runny, season with salt and pepper and pour some of it over the burritos. Spread the grated Gouda cheese evenly on top and place the whole thing in the preheated oven for approx. 10-15 minutes at 200 ° C. (The cheese should be golden-brown at the end).
Season the rest of the tomato sauce with herbs from Provence and add the second can of pizza tomatoes. Bring the whole thing to the boil briefly and season again with salt and pepper.
Put the sour cream in a small bowl. Finely chop the garlic and fold in. Cut the spring onions (the white portion) into very, very fine slices and add them as well. Season with a little pepper.
Take the burritos out of the oven and serve them with the rice, some tomato sauce and sour cream dip.

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