Swiss Enchiladas

Ingredients for 3 servings:

• 1 large onion(s)
• 2 cloves garlic
• 1 bell pepper(s)
• 1 Pepper
• 1 can of tomatoes, chopped with juice, 400 g
• ½ can corn
• ½ can kidney beans
• 500 g minced meat
• 100 g cheese, grated
• 120 g light crème fraîche with herbs
• 6 flour tortillas
• salt and pepper
• 2 tsp sweet paprika powder
• ½ tsp cumin
• 1 pinch(s) chili powder
• some oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

baked tortillas with Mexican minced meat filling

Peel the onion and garlic, dice finely, and sauté in a pan with a little oil until translucent. Add the minced meat and fry. In the meantime, dice the bell peppers and chili peppers. Rinse the kidney beans with water and let them drain along with the corn. Then deglaze the minced meat with the tomatoes and add the kidney beans, corn, bell peppers, and chili peppers. Season with paprika, chili, cumin, salt, and pepper, and simmer in an uncovered pan for 10 minutes. Preheat the oven to 200°C (top/bottom heat) and briefly warm the tortillas, as this makes them easier to roll. Spread a layer of crème fraîche over each of the warmed tortillas and spread about 2/3 of the minced meat mixture in the center. Not too much; you should still be able to roll them up easily. Place the rolled tortillas in a suitable baking dish. Spread the remaining ground beef mixture over the tortillas and finally sprinkle with grated cheese. Bake the tortillas in the oven for about 20 minutes, until the cheese is melted and lightly browned. Serve with a fresh salad.