|320 g||Kidney beans|
1 small one
1 kl. Dose / n
|1teaspoon||Paprika powder, sweet|
|1 handful||Coriander green with stems|
|200 g||Feta cheese|
|something||Cheddar cheese, grated|
|8th||Wrap (s) (corn patty)|
For the spice marinade mix 3 pinches of salt, cumin, cayenne pepper, paprika, chilli flakes, chopped garlic and 2 tablespoons of olive oil in a bowl and allow to pass a little.
Fry the minced meat in a pan with olive oil. Vegetarians can replace it with mushrooms, peppers or cucumbers, for example. Chop the onion and chili peppers and add to the minced meat. If you do not like it hot, you can cut the chili pepper in half and scrape out the seeds. Then add the spiced marinade to the minced meat and roast it briefly. Season with pepper and add beans, corn and tomatoes one after the other. Chop the coriander together with stalks and stir. Simmer for about a minute while cutting the avocado into strips.
For the burritos filling, peel the avocado, remove seeds and cut into strips. Place three avocado strips in the center of each cornbread, crumble some feta cheese on top and add 2 tablespoons of the minced meat mixture. Then turn the cakes right and left and roll up. Place the rolled up cakes in a baking dish so that they can not be rolled up again. Place all the flat bread pieces side by side in the casserole dish and sprinkle with the remaining minced meat mixture and cheddar.
Now the burritos come for about 6 to 7 minutes in the 180 degrees hot oven. Before serving you can decorate them with crème fraîche and coriander.