for 4 person

Meat

2 tbsp	olive oil
300 g	minced meat (beef and pork)
1	onion, finely chopped
1	garlic clove, finely chopped
1	red pepper, diced
2	tomatoes, cubed
1 tin	corn kernels (approx. 300 g), rinsed, drained
100 g	preserved jalapeño peppers in slices, drained, sliced
1 tbsp	flat-leaf parsley, finely chopped
1 ½ tsp	paprika
¼ tsp	curry powder
1 tsp	salt
a little	pepper

Rice

2 dl	water
120 g	basmati rice
½ tsp	salt

To fill the tortillas

4	wheat tortilla
150 g	Cheddar, coarsely grated
100 g	crème fraîche

How it's done

Meat

Heat the oil in a frying pan, brown the mince for approx. 3 mins. Reduce the heat, add the onion, garlic and pepper, cook for a further 3 mins. Add the tomatoes and sweetcorn, simmer for approx. 3 mins. Add the jalapeño peppers and parsley, season.

Rice

Place the water and rice in a pan, cover and bring to the boil, season with salt. Cook the rice for approx. 3 mins. Remove the pan from the heat and leave the rice for approx. 12 mins. until fully absorbed; do not lift the lid.

To fill the tortillas

Spoon the filling along the middle of the tortillas, top with the rice, cheese and crème fraîche, fold one side in, roll up and serve immediately.

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