Tortilla Wraps with Chili Con Carne
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tortilla (s)
- 4 lettuce leaves
- 0.5 ½ onion (s)
- 1 clove garlic
- 1 chilli pepper (s)
- 250 g minced meat, mixed
- 400 g canned kidney beans
- 500 g tomatoes, passed
- 1 teaspoon tomato paste
- olive oil
- Sea salt and pepper, black
- Paprika powder
- cumin
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic into small pieces. Halve the chilli, remove the core and also chop it.
- Sauté the onions with the garlic in a large saucepan with a little heated olive oil until translucent and add the minced meat. Season with salt, pepper, tomato paste, paprika powder and half of the chopped chilli pepper, mix well and only fry briefly until the meat turns brown. Add the tomatoes and the drained kidney beans. Season again and add the other half of the chilli pepper. Add some cumin, bring to the boil and simmer over low heat with the lid closed for half an hour.
- Preheat the oven to 200 ° C top / bottom heat.
- While the finished chilli still has time to rest, now is the opportunity to prepare a side salad and also to spread a few lettuce leaves on the rolled out tortillas. Then simply put a dollop of chilli on top, roll up and heat in the oven for about 1 minute on the middle rack.
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