Mexican oven wraps

Ingredients for 4 servings:

• 8 small tortillas
• 200 g sour cream
• 400 g minced meat, mixed
• 1 tsp oil
• 1 onion(s)
• 1 garlic clove(s)
• 1 tbsp tomato paste
• 1 can of pizza tomatoes
• 1 can of corn, 340 ml
• 1 can kidney beans, 400 ml
• Cumin powder
• salt and pepper
• 150 g Emmental cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

uncomplicated, quick

Place the tortillas side by side and spread with a little sour cream. Briefly fry the ground beef in the heated oil. Peel the onion and garlic. Finely dice the onion, crush the garlic, add both to the ground beef and fry. Then add the tomato paste and fry. Drain the corn and kidney beans and add them to the ground beef along with the pizza tomatoes. Bring to a boil, then simmer covered for about 5 minutes. Season the ground beef mixture with cumin, salt, and pepper and spread it on the tortillas. Roll them up tightly and place them in a baking dish. Sprinkle with cheese and bake the tortillas in a preheated oven at 160°C (320°F) for 20-25 minutes.