Baked Mexican Wrap Pockets

Ingredients for 4 servings:

• 800 g minced meat
• some oil or butter for frying
• 1 bell pepper(s), red
• 2 carrots
• 2 cans of chopped tomatoes, approx. 400 g each
• e.g. salt and pepper
• e.g. meat broth or vegetable broth
• e.g. tomato paste
• 1 can kidney beans, approx. 400 g, drained
• 1 small can of corn, drained
• 4 flour tortilla(s), 30 cm diameter
• n. B. Crème fraîche, optional
• 1 pack of mozzarella, approx. 200 g, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Fry the minced meat in a little oil or butter until crumbly. Wash and slice the bell pepper, peel and slice the carrots. Add both to the minced meat in the pan, fry briefly, and then deglaze with the chopped tomatoes. Season to taste with salt, pepper, meat broth, and tomato paste. Just before the end, add the kidney beans and sweetcorn and carefully fold in. Prepare a large baking dish. Place one wrap flat on a board and carefully spread a quarter of the minced meat mixture in the center. Fold each of the four ends together and place it in the baking dish with the folded side down. If necessary, use a roulade pin or a toothpick to secure it. Repeat these steps with the remaining three wraps. Optionally, spread the wraps with crème fraîche and spread the cheese evenly on top. Bake in the baking tin in a preheated oven at 180°C fan oven on the middle rack for about 15 minutes or until the desired degree of browning is reached.