Enchiladas with summer chili con carne

Name: enchiladas with summer chili con carne
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Red onion; 1,5 toe garlic; 1 bag paprika mix red, green, yellow; 100 g hamham; 2,5 tl picadillo; 800 g lima canned beans; 600 g cannellini canned beans; 75 g sundried tomatoes in oil; 3 Tasty vine tomato; 1 el traditional olive oil; 8 multigrain tortilla wrap; 150 g ground mature goat's cheese 50; 300 g salsa sauce mild

Wraps with chili con carne, paprika and cheese from the oven.

Ingredients

Kitchen Stuff

1 baking dish (30 x 40 cm)

Directions

Preheat the oven to 180 ºC.
Chop the onion and finely chop the garlic. Halve the peppers in the length and remove the seed lists.
Cut the flesh of the red and yellow peppers into strips and the green ones into cubes. Cut the ham into strips.
Heat 3 tbsp oil from the jar of sundried tomatoes in a thick-bottomed pan and fry the onion, garlic and picadillo for 5 minutes on low heat until the onion is translucent.
Add the ham and green pepper to the onion mixture and cook for 5 minutes.
Let all the beans drain in the meantime. Cut the sundried tomatoes into strips and the vine tomatoes into cubes.
Add the beans and tomatoes to the mixture in the pan and heat for another 2 minutes. Season with pepper and salt.
Heat the oil in a frying pan and fry the red and yellow pepper bars for 6 minutes on a high heat. Change regularly.
Divide the pepper bars and chili con carne over the wraps. Roll up the wraps and put them in the greased oven dish.
Sprinkle the cheese over it and bake for about 15 minutes in the oven.
Serve the enchiladas with the salsa sauce.