Cut the onions and garlic into fine pieces, finely dice the paprika, drain the kidney beans and corn (I also rinse the kidney beans with water, then you don`t have this floury water with me), remove three tablespoons of the oil from the pickled tomatoes and add put in a larger saucepan, drain off the remaining oil well. Chop herbs.
Mix the pickled tomatoes with a hand blender, add the crème fraîche, yoghurt and milk and mix well. Season to taste now (a little stronger, because the vegetables soften the whole thing again - if too much salt or spiciness got into it, stretch with a little milk).
Add the onions to the oil in the saucepan and sauté, when the onions are translucent, add the paprika and sauté as well (just add a little heat), add the garlic, also sauté briefly, then remove the saucepan from the stove. Now add the puree, corn and kidney beans and stir in well, also stir in the chopped herbs. Before filling tortillas, heat the whole thing (be careful: it sets very quickly!).
Tips:
For larger quantities of tortillas (from three people), I recommend heating them in the oven at 150 ° C between aluminum foil. These then do not dry out and are hot at the same time. The amount for three people is good enough for six tortillas.
If there are two or fewer people, you can heat them well in the pan, just make sure that they do not burn or dry out. Grated mozzarella (pizza cheese, or the like, depending on your taste) can also be used to refine.
This dish can also be turned into a vegetarian chili. To do this, simply stretch with milk (amount depending on the desired thickness of the chilli) and season. The amount stated then still applies to three people.
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