Enchiladas

For the enchiladas, chop the onion and garlic, wash and grate the carrot. Heat oil in a saucepan, sauté onion and garlic, add minced meat and turn until everything has an even color.

Add the carrots, corn and beans, tomato paste, season with salt, pepper and taco seasoning, add 400 g of tomatoes and simmer for about 15 minutes.

Grease a baking dish. Divide the minced meat among the tortilla patties, fold up the top and bottom and roll up. Put them all in the casserole dish.

Pour the remaining tomato sauce on top, season with pepper and salt, sprinkle with cheese and bake in a preheated oven at 160 °C for about 15-20 minutes.

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