Oven chilli

Name: oven chilli
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 onion; 300 g canned corn; 250 g Cherry tomatoes tray; 2 el sunflower oil; 800 g canned canned chili beans; 8 multigrain tortilla wrap; 15 g fresh fresh mint tray; 125 g sour cream cup

Mexican vegetarian chili from the oven.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ºC.
Chop the onion. Drain the corn and halve the tomatoes.
Heat the oil in a frying pan. Fry the onion. Scoop the beans, maize and through and put in the baking dish.
Fry the chili in the oven for about 15 minutes. Heat the wraps according to the instructions on the package.
Remove the chili from the oven and scoop. Let everyone at the table create the chili on the wraps themselves.
Cut the leaves of the fresh mint into strips. Finish the dish with a spoonful of cream and a little mint. Roll up the wrap or close it.