Recipes
Chilli Tortillas
Original Mexican tortillas are excellent wrapper for just about any ingredient. In this recipe minced veal is used accompanied by multicoloured vegetables, beans and corn. Prior to serving, dress with sour cream, sprinkle with grated cheese and bake in the oven. Bon appetite!
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 659 kcal / 2755 kJ |
Ingredients
 | 4 |
|---|---|
| 3 tablespoons | oil |
| 100 g | onion, chopped |
| 400 g | minced veal |
| 3 teaspoons | Vegeta Beef Stock Powder |
| 500 ml | water |
| 2 teaspoons | corn flour |
| 200 g | canned kidney beans, drained |
| 100 g | canned corn |
| 200 g | red capsicum – fresh |
| 100 g | green capsicum – fresh |
| 400 ml | pureed tomato |
| 8 | tortillas |
| 100 g | Edam cheese, grated |
| 1 | chilli, chopped |
| 100 ml | cooking cream |
Preparation
- In hot oil fry the onion.
- Add veal, 2 teaspoons of Vegeta Beef Stock Powder and 500 ml of water – to be added gradually. Cook for 20 minutes.
- A minute or so prior to finishing the stewing process, mix the corn flour with 50 ml of water and add in to the mix. Also add drained beans, corn, capsicum, chilli and 200 ml of pureed tomato. Cook for another minute or so and let cool.
- Arrange 2 tablespoons of prepared mix on each tortilla, roll them and place on the oiled, oven proof dish.
- Mix the remainder of the tomato puree with 1 teaspoon of Vegeta Beef Stock Powder and pour over the tortillas.
- Spread with cooking cream and sprinkle with cheese.
- Place in the preheated oven at 220 C and cook for 15 minutes.
- Once tortillas are ready, let them cool prior to serving.
Serving
Serve with salad.
Tip
To keep tortillas from unrolling during baking, turn tortilla roll-ends toward the bottom when placing them in the oven proof dish.
