Calories
2071 kcal
Protein
102 g
Fat
39 g
Carbohydrates
324 g
Wash and clean the onion and garlic. Drain the liquid from the canned ingredients beforehand.
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Fry the onion, carrot, and garlic in a pre-greased with oil pan. Put the tomato paste and at the end add the canned red beans. Braise for 5 minutes and remove from the stove. At the same time, you can also cook the minced meat, which must be fried over high heat in a separate pan with 2 tablespoons of vegetable oil until the liquid has completely boiled away and the meat is lightly browning. Then, combine the vegetable and meat fillings together.
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Add the flour to the pan and fry a bit, until the flour becomes golden. Then come all the spices: chili, oregano, cumin, and salt. Add the chicken broth and tomatoes to their own juice and boil for 5 minutes. The sauce should be slightly thick.
Put the filling on the tortillas and roll them. On the bottom of the mold pour a part of our sauce, and put the rolls on it. Cover with the sauce and sprinkle with grated cheese. Place the mold with the rolls to roast for 15-20 minutes at 340 F°. Done!
As a decoration, sprinkle with leeks and put 2 spoons of sour cream.
The dish will be more flavorful if you cook the onion properly and choose fresh ingredients.
Be very careful when frying the flour. In order for it to acquire a golden hue, 1-2 minutes of frying over medium heat is enough. If overcooked, it will add bitterness to the entire dish.
Bon Appetit!
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