Mexican Meatball Burritos

Ingredients

• 2 Tomatoes
• 1 red bell pepper
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 300 g Ground Beef
• 2 tbsp Tomato paste
• 200 ml meat broth
• 1 red chili pepper
• 60 g kidney beans (canned; drained weight)
• 60 g corn kernels (canned; drained weight)
• ground cumin
• Salt
• Pepper
• 4 whole wheat tortillas (e.g., wheat)
• 60 g cheddar cheese (1 piece)
• chili sauce

Instructions

1. 1.

   Wash the tomatoes, quarter them, remove seeds and cut into pieces. Wash the bell pepper, halve it, clean it and dice finely. Peel and finely dice the onion and garlic.

2. 2.

   Heat the oil in a pan and brown the ground beef until crumbly. Add the onion and garlic and cook for 2–3 minutes. Stir in the tomato paste and deglaze with broth. Add the tomatoes and bell pepper and simmer until thickened, about 15 minutes.

3. 3.

   Wash the chili pepper, cut it lengthwise, remove seeds and chop. Rinse the beans and corn in a sieve, drain and add them with the chili to the beef mixture. Bring to a boil once and season with cumin, salt, and pepper. Distribute onto tortillas, roll up, seam side down on parchment paper-lined baking sheet. Top burritos with cheese and bake in preheated oven using grill function for about 5 minutes until melted.

4. 4.

   Remove burritos from oven, drizzle with chili sauce and serve split in halves on plates.