Burrito seasoning, cumin, ground coriander, cayenne pepper, hot paprika powder, salt
optionallysomefresh coriander
Anleitungen
Peel the carrot, wash the bell pepper, remove their casing and cut both into very small cubes. Meanwhile, heat up a large pan and spray it with some non stick cooking spray (alternative olive oil) and add the vegetables.Fry them well until the first roasting aromas are developed and then salt them a little.
Meanwhile, peel and finely dice the onion and garlic.
Once the vegetables have softened a bit and developed nice roasted aromas, transfer them to a bowl and put them aside. Put the ground beef in the pan and fry it well until it becomes small and crumbly. Then season it generously with the ground coriander, cumin, cayenne pepper, paprika powder and your burrito seasoning and a little salt.Stir everything well and then put the vegetables back into the pan, together with the onions and garlic.
Drain the beans and the corn, cut the jalapenos into small pieces and add everything to the pan. Now pour in about 200 grams of the strained tomatoes and stir everything well and let it simmer for another 2-3 minutes.
If you like, you can now sprinkle some fresh coriander over it.
Take the pan off the stove and fill the mixture into your tortillas (mine are always pretty full). Place them side by side in a casserole dish and then pour the rest of your strained tomatoes over them. Sprinkle everything with some cheese and put it in the preheated oven for about 20-25 minutes at 180 degrees bottom/top heat.
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