Baked Wraps with Minced Vegetable Filling

Ingredients

• 1 bunch Leek
• 250 g White cabbage
• 2 carrots
• 1 onion
• 150 g Corn (canned; drained)
• 4 tomatoes
• 500 g Beef mince
• 2 tbsp olive oil
• 100 ml Vegetable broth
• Salt
• Pepper
• Cayenne pepper
• 8 Whole wheat tortillas (ready-made, approx. 20 cm diameter)
• 200 g Sour Cream
• 80 g Gruyère cheese (1 piece)
• 1 Avocado
• chili powder
• 1 tsp lemon juice

Instructions

1. 1.

   Wash and clean the vegetables. Cut the leek into rings and the cabbage into strips. Cut the carrots into small cubes. Peel the onion and also dice it finely. Drain the corn. Quarter the tomatoes, remove the seeds and cut them into very small cubes.

2. 2.

   Brown the minced meat in a hot pan with 2 tbsp of oil until crumbly. Add the carrots, onion, half of the tomato cubes and cabbage, sauté briefly and pour in the broth. Simmer for 5-8 minutes, mix in the leek and corn and season with salt, pepper and cayenne pepper.

3. 3.

   Spread the tortillas with sour cream, salt and pepper and spread the minced vegetable filling on them. Roll the tortillas up lengthwise. Cut them in half crosswise, place them upright in a baking dish, sprinkle with grated cheese and bake in a preheated oven at 200 °C (convection: 180 °C; Gas: Level 3) for approx. 10 minutes.

4. 4.

   In the meantime, halve the avocado and remove the pit. Scoop out the flesh with a spoon from the shells and mash it with a fork. Mix the remaining tomato cubes into the avocado cream and season with salt, pepper, lemon juice and chili powder. Serve the baked wraps with minced vegetable filling with the guacamole.