Burrito with pork fillet and vegetables

Ingredients for 6 servings:

• 1 can of corn
• 2 zucchinis
• 1 tomato(s)
• 1 onion(s)
• salt and pepper
• Paprika powder, hot
• 600 g pork fillet(s)
• 6 tortillas
• 250 g cheese, grated
• e.g. barbecue sauce, or as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

without kidney beans (these can be added if desired)

Cut the zucchini and meat into bite-sized pieces and fry in a little olive oil. After about three minutes, add the chopped onion and the finely chopped tomato to the pan, add the drained corn and a tablespoon of tomato paste, and mix everything together. Then simmer for 10 minutes and finally season with salt, pepper, and paprika. While the burrito filling is simmering in the pan, warm the tortilla wraps in the oven for five minutes at 50 degrees Celsius (122 degrees Fahrenheit). Then line the wraps and fill them with sauce, grated cheese, vegetables, and meat. Do not overfill the wrap, then fold it, folding one end of the wrap upwards. Sprinkle some cheese on the closed burrito and bake in the oven at 210 degrees Celsius (425 degrees Fahrenheit) for five to seven minutes. Note: This recipe serves six burritos for three people each. You can serve it with sour cream, guacamole, or similar dips. Of course, side dishes and variations are always possible.