Summary

Ingredients

• g 1,000 minced meat
• 1 can corn
• 1 can kidney beans
• 1 clove garlic
• 2 onions)
• 100 g tomato paste
• 1 red pepper (s)
• 1 bell pepper (s), green
• 2 hot peppers
• 400 g crème fraîche
• 400 g mozzarella, rated
• ml 1,000 sauce (salsa)
• 12 tortilla (s) (wheat flour)
• 1 head lettuce, green
• some oil
• salt
• pepper
• Cayenne pepper
• cumin

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Instructions

1. Dice the garlic, onions and peppers. Cut the peppers into thin slices. If you don`t want it to be too spicy, remove the seeds beforehand, otherwise the seeds can stay in. Cut or chop the lettuce into small strips and place in a bowl. If necessary, wash off the minced meat, heat the oil in a pan and sear the minced meat. Season with salt and pepper.
2. When the meat is lightly browned, add the onions and garlic. Heat everything well. Then add the corn, paprika and kidney beans. Be careful not to fry these ingredients too long to keep the taste fresh.
3. After mixing and frying everything well, add and stir in tomato paste. Then everything is seasoned well with cayenne pepper and cumin. Do not take too much cumin as the taste is very intense. A pinch is enough. Make sure to season the cayenne pepper several times as it sharpens the dish.
4. Meanwhile, the tortillas can be heated to 175-200 for 10-15 under aluminum foil in the oven. Do not heat too long, otherwise they will no longer roll easily.
5. Spread a thin layer of crème fraîche on the tortillas (sour cream is also fine). Put a small heap of the dish from the pan on each tortilla, sprinkle some of the salsa sauce and mozzarella over it. Finally, add a few of the lettuce strips (Chinese cabbage is also suitable). Fold or roll the tortilla as you like.