for 4 person

Mince filling

	oil, for frying
500 g	minced meat (beef)
½ tsp	salt
1	red onion, finely chopped
2	garlic cloves, squeezed
2	red peppers, cut into cubes
1 tin	red kidney beans (approx. 250 g, rinsed, drained
1 tin	corn kernels (approx. 140 g, rinsed, drained
1 tbsp	preserved jalapeño peppers in slices, finely chopped
½ tsp	ground cumin
1 tsp	ground coriander seeds
2 dl	beef bouillon

Tomato sauce

1 tin	chopped tomatoes (approx. 400 g)
2 tbsp	tomato puree
1 tsp	sugar
¼ tsp	chilli flakes
¼ tsp	salt

Tortillas

8	wheat tortillas (approx. 320 g)
120 g	grated Gruyère

How it's done

Mince filling

Heat the oil in a non-stick frying pan. Fry the meat in batches for approx. 2 mins., remove and season with salt. Add a dash of oil to the pan if necessary. Sauté the onion, garlic and pepper for approx. 5 mins. Add the beans, corn and jalapeños, cook briefly, season. Pour in the stock, bring to the boil, reduce the heat. Return the meat to the pan, cover and simmer for approx. 15 mins., continue to simmer (uncovered) for approx. 15 mins.

Tomato sauce

Combine the tomatoes, tomato puree, sugar, chilli flakes and salt.

Tortillas

Spread half of the tomato sauce in the dish. Spoon the mince filling in the middle of the tortillas, roll up, place in the dish. Top with the remainder of the tomato sauce, sprinkle with cheese.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

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