Ingredients

	6
30 ml	oil
100 g	leek, cubed
320 g	tomatoes, chopped
2 teaspoons	sugar
3 teaspoons	Vegeta Gourmet Stock Powder
½ teaspoons	cumin seeds
2	cloves garlic
2 tablespoons	parsley, chopped
1 tablespoon	coriander seeds
1	chilli
200 ml	tomato juice
200 g	veal fillet, cut in strips
3 tablespoons	oil
6	bigger tortillas
200 g	canned red beans, drained

Preparation

1. In hot oil cook the leek for about a minute. Add in the tomatoes, sugar, Vegeta Gourmet Stock Powder and cook for 15 minutes.
2. While this is cooking, heat up the oil in separate pan and cook the veal. Sprinkle with 1 teaspoon of Vegeta Gourmet Stock Powder and cook for 5 minutes. Then mix in the tomatoes cooked before and add cumin, coriander, chilli, garlic, parsley and mix well. Add the tomato juice and beans and cook on mild heat for about 3-4 minutes.
3. Remove from the heat and divide the dish to arrange on the tortillas and serve.