Tortilla Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 320 g tortilla (s) or wrap 16 cm ¢, 8 pieces
- 150 g onion (s), cut into rins
- 300 g leek, cut into rins
- little olive oil
- 150 g corn kernels, can
- 150 g beans, red, can
- 200 g carrots, (carrots) coarsely or finely chopped
- 200 g beef, pork or chicken, sliced
- 300 g sauce, Mexican (hotness your choice)
- 300 g cheese, raclette cheese or mozzarella, finely sliced or rated
- possibly tomato puree
Print Recipe
Pin Recipe Instructions
- Preparation:
- Sauté the onion and leek rings in the olive oil, season a little if desired.
- Fry the strips and add some coarsely chopped carrots. If desired, season a little and possibly add a little tomato puree so that it forms a little sauce.
- Steam the finely chopped carrots with the leeks and onions.
- Oil or butter a large glass bowl.
- Fill tortillas with leek mixture, meat mixture, some beans and some corn kernels. Roll up and place in the glass bowl.
- Tip:
- Put the ends down so they don`t rise, but you need a little sauce, otherwise the bottom will be a little too thick and will be tough.
- You can also put the opening on top, but then tighten it with a toothpick.
- When everything is in, spread the Mexican sauce over it and then sprinkle the cheese over it. Bake in the oven at 200 ° C for about 30 minutes.
- A colorful leaf salad goes well with it. Can be prepared very well.
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