Tortillas with chili con carne and avocado

Name: tortillas with chili con carne and avocado
Total time: 20 min
Yield: 4
Ingredients: 200 gram leeks; 2 Red pepper; 2 onion; 1 package Mix for Chili con Carne; 350 gram minced beef; 60 gram tomato paste; 1 avocado; 4 tortilla; 400 gram kidney beans

Try these tortillas with chili con carne and avocado

Ingredients

Kitchen Stuff

barbecue

Directions

Cut the leek into rings.
Peel and chop the onion and cut the pepper into cubes.
Let the kidney beans drain in a colander and rinse them with cold water.
Halve the avocado, remove the kernel and the peel and cut the flesh into cubes.
Fry in a wok the minced meat without oil or margarine.
Stir-fry the leek, onion and paprika for a minute or 4.
Stir 350 ml of water and mix through the meat and bring to the boil.
Put the tomato puree and the kidney beans through and let it simmer for 2-3 minutes.
Spoon the avocado through the mixture carefully during the last minute.
In the meantime, heat the tortillas according to the instructions on the packaging.
Spoon some of the chili on each tortilla and gently roll them up.