Fiery Mexican Tortillas

For the Fiery Mexican Tortillas, chop the onion, spring onion, garlic and chilli very finely and fry in a non-stick pan.

Add the mince and fry until crumbly. Add the drained kidney beans and the finely diced peppers and tomatoes and fry. Pour in 100 ml of water and stir in the Burrito Seasoning Mix packet. Let everything simmer for about 15 minutes.

In the meantime, preheat the oven to 150 degrees. Finely chop the iceberg lettuce and mix with sour cream, season with salt and pepper. Now wrap the tortilla patties in aluminum foil and heat in the oven for about 5 minutes. Now fill the patties with the lettuce and meat mixture, sprinkle with Emmentaler.

Enjoy the fiery Mexican tortillas while they are still hot.

Preparation Tip:

Fiery Mexican Tortillas are best served with rice.

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