preparation

How about wraps? Filled with freshly cooked chili con carne, crunchy vegetables and, if desired, quite a bit of heat.
Whether in tortilla wraps or in tacos, everyone is guaranteed to enjoy this Spanish delicacy!
Fry the onion cut into cubes or fine strips in a deep pan, add the minced meat and fry everything well. Grate a carrot and a small piece of celery with a fine grater and add them to the pan. Top off with tomato paste and 1-2 finely chopped chilies (with or without seeds, depending on how spicy you want it). After everything has been mixed well and fried, season with a good pinch of salt, pepper and 2 teaspoons of paprika powder. Finally, pour in the tomatoes, fill the can a quarter full with water, toss and add. Simmer over medium heat for about 20 minutes, stirring occasionally.

Add some fresh parsley, rosemary or thyme, the well-drained beans and the washed corn, stir well again and season to taste.

At the same time, cut the vegetables for the wraps. Wash the lettuce and drain well (it's best to spin it). Cut the cucumbers into slices, the peppers and tomatoes into cubes. Cut the spring onion and, for extra spiciness, a chilli into fine rings.

The tortillas taste best if they are warmed up a little beforehand. It is best to put them in the oven at around 60° or heat them slowly in a pan with a lid on a minimum heat.

Now for the filling:
First cover the tortilla with lettuce, spread the *chilli con carne over it and drizzle with some yoghurt. Place the vegetables evenly on top, add some finely chopped mozzarella and roll up: First fold in a piece at the bottom (this way the filling stays where it should be), then fold in from the left and right.

There are also tortilla chips and a cool blonde! Cheers!

*a heaped tablespoon of cooked rice also fits wonderfully into the wraps, so it's a great way to use leftover rice! #nofoodwaste