Burritos with Chili Stuffing
- 200 grams lumpy tomatoes (canned)
- 125 grams Corn (canned)
- Bell pepper (1 red and 1 green)
- 2 onions
- 4 tablespoons olive oil
- 400 grams Ground meat
- peppers (freshly ground)
- 1 pinch cayenne pepper
- ½ teaspoon Cumin (ground)
- 1 tablespoon Tomato paste
- 1 pinch sugar
- 6 Whole-wheat tortillas (refrigerated)
- 6 tablespoons Crème fraiche
- 200 grams grated Cheese
Drain the corn. Rinse the bell peppers, trim, cut in halves, remove the seeds and ribs, and cut into small pieces. Peel the onions and dice.
For the chili stuffing, heat olive oil in a pan and fry the ground meat in it vigorously until crumbly. Add in the onions and bell peppers and cook for about 5 minutes. Add in cayenne pepper and ground cumin, and season with salt and pepper. Stir in the tomato paste, cook briefly, then stir in the lumpy tomatoes with the juice and the corn. Boil for a few minutes until almost all the liquid has evaporated. Season with salt and pepper and stir in some sugar.
Spread cream fraiche over the tortillas and spread the chili stuffing evenly on it. Sprinkle with grated cheese. Roll up the tortillas to form the burritos and place in a greased baking dish. Sprinkle the remaining grated cheese over and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until the cheese melts, about 4-5 minutes. Serve immediately.