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🍽️ Quick Mexican Burritos

674 kcal · 50 min · 4 servings

Ingredients

• 200 g tomatoes, peeled (from the can)
• 125 g corn kernels
• 1 bell pepper(s), red
• 1 bell pepper(s), green
• 2 onion(s)
• 4 tbsp olive oil
• 400 g minced meat
• salt and pepper
• 1 pinch(es) cayenne pepper
• 0.5 tsp cumin powder
• 1 tbsp tomato paste
• 1 pinch(es) sugar
• 6 wheat tortilla(s)
• 6 tbsp crème fraîche
• 200 g cheese, grated

Instructions

1. 1. Cut the tomatoes into small cubes and place the juice into a bowl.
2. 2. Drain the corn well in a sieve.
3. 3. Clean the peppers, remove the inside with the seeds, wash them, and dry them.
4. 4. Cut the peppers into small cubes.
5. 5. Peel the onions and chop them finely.
6. 6. Heat the olive oil in a large pan.
7. 7. Fry the minced meat on high heat until it is brown.
8. 8. Add the chopped onions and pepper cubes to the meat.
9. 9. Cook the mixture for about five minutes until the meat is fully cooked through.
10. 10. Season the meat generously with salt, pepper, cayenne pepper, and cumin.
11. 11. Stir in the tomato paste and roast it briefly.
12. 12. Add the chopped tomatoes with their juice and the drained corn to the pan.
13. 13. Let the filling simmer for a few minutes until the liquid has almost completely evaporated.
14. 14. Adjust the seasoning of the filling with spices and a little sugar.
15. 15. Spread the tortillas thinly with crème fraîche.
16. 16. Distribute the minced meat filling evenly over the tortillas.
17. 17. Sprinkle the filled tortillas with grated cheese.
18. 18. Roll the tortillas tightly into burritos.
19. 19. Place the burritos in a baking dish.
20. 20. Sprinkle the burritos with the remaining grated cheese.
21. 21. Preheat the oven to 200 degrees Celsius with top and bottom heat.
22. 22. Bake the burritos for about four to five minutes until the cheese is melted.
23. 23. Serve the burritos immediately while hot.

Nutrition per serving

• kcal: 674
• Protein: 37 g · Fett/Fat: 36 g · Carbs: 49 g