Fajita burritos with meatballs and roasted peppers

Ingredients for 2 servings:

• 2 large tortilla(s), approx. 30 cm diameter
• 50 g crème fraîche
• 150 ml ketchup
• 150 ml water
• e.g. chili flakes
• 4 tbsp seasoning mix (fajita seasoning, alternatively salsa seasoning)
• 400 g minced beef or mixed
• 1 egg(s)
• 1 spring onion(s)
• 100 g fried peppers
• e.g. salt and pepper
• Sea salt, coarse or fleur de sel

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Preheat the oven to 100°C (top/bottom heat). To make the fajita balls, mix the ground beef with one egg, salt, pepper, and 2 tablespoons of fajita seasoning and form into balls about 2 cm in size. Note: You can prepare the meatballs according to your taste, or you can buy them ready-made or pre-seasoned. Wash the bell peppers and trim off the inedible top end. Wash the spring onions and slice them into fine rings. Separate the white part from the green part. In a bowl, mix the ketchup with the warm water and add the remaining fajita seasoning. Season with salt, pepper, and chili flakes to taste. Now fry the meatballs in a medium-sized pan for 3 minutes on each side. Then add the fajita sauce and simmer with the lid closed for about 10 minutes so the meatballs can marinate nicely. During this time, turn the meatballs over in the sauce several times. After 10 minutes, add the white spring onion rings and let them thicken uncovered for about 5 minutes. At the same time, fry the fried peppers on all sides in a second pan over high heat without adding any fat. The fried peppers are done when the skin blisters and turns dark where they have been cooked. Then remove them from the pan and season generously with coarse sea salt or fleur de sel. Brush the tortillas with water on both sides and heat them in the oven on the middle rack for about 5 minutes so that they are easy to shape and do not break. Alternatively, you can use 4 smaller flatbreads. Remove the tortillas from the oven and spread half of the crème fraîche on each one. Then cover half of the meatballs with the sauce from the middle to the top. Arrange 4 fried peppers on top. Now place the free bottom half of the flatbread on top over the filling and close it with the free flatbread wings on the right and left sides, closing it towards the center. Distribute the remaining roasted peppers next to the burrito on the plate and sprinkle with the green spring onion rings.