Andi's Hot Burritos

Ingredients for 6 servings:

• 4 tbsp olive oil
• 500 g minced beef
• 2 onions
• 2 garlic cloves
• 3 bell peppers (red, yellow and green)
• 2 small Thai chili peppers, pickled
• 1 can of corn (285 g)
• 1 can of chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 1 tbsp curry powder
• 1 tbsp paprika powder, sweet
• 1 pinch of cumin powder
• 1 pinch(s) of cayenne pepper
• 1 tbsp oregano
• salt and pepper
• 6 tortilla wraps
• 1 cup crème fraîche
• 200 g Emmental cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Deseed, wash, and dice the bell peppers. Peel and dice the onions, then grate the garlic cloves in a little olive oil. Drain the corn and finely chop the chilies. Preheat the oven to 200°C (180°C fan-assisted). Heat 4 tablespoons of olive oil in a pan and sear the minced meat. Add the onions, garlic, and 1 tablespoon of salt and fry briefly. Add the diced bell peppers and chilies and cook for 5 minutes. Add the corn, chopped tomatoes, and tomato paste and stir in. Season with curry powder, paprika, oregano, cumin, and cayenne pepper. Now simmer uncovered until the liquid has evaporated. Finally, season with salt and pepper. Brush the tortilla wraps with crème fraîche and spread the minced meat mixture evenly over them. Then sprinkle some cheese over the ground beef mixture, fold the wraps in on the sides, and roll them up. Place the burritos in a baking dish, sprinkle with the remaining cheese, and bake in the preheated oven for 5-7 minutes, until the cheese is melted (I also use the oven’s broiler function for this). Serve the burritos hot.