Ingredients: 1 onion, 2 garlic cloves, 1 teaspoon chili jam, 250 grams minced beef, 1 red pepper, 1 jar marrowfat peas, 1 small jar corn, 1 can diced tomatoes, 1 tin tomato puree, 1 teaspoon sweet soy sauce, 1 tablespoon chili sauce, ras-el-hanout spices, salt, 4 tortilla wraps, 75 grams grated cheese,
Number of persons: 4
Preheat the oven to 180 degrees. Bake 1 chopped onion with 2 finely chopped garlic cloves and 1 teaspoon chili jam until the onion is soft. Add 250 grams minced beef. Fry the minced beef brown and loose. Add 1 diced red pepper. Fry briefly. Add 1 jar marrowfat peas (drained) and 1 small jar corn (drained). Fry briefly. Add 1 can diced tomatoes and 1 can tomato puree. Season with 1 teaspoon sweet soy sauce, 1 tablespoon chili sauce, ras-el-hanout spices and a little salt. Let simmer for 5 minutes. Line the bottom of a springform pan with parchment paper, place one wrap on the bottom and put the edge back on the tin. Spoon the meat here-vegetable mixture, then add another wrap and then a layer of the meat-vegetable mixture. Finish with a wrap. Sprinkle the grated cheese over the last. Put the tortilla wrap pie about 10 minutes in the preheated oven. Remove the edge. Cut the tortilla wrap pie into pieces. Enjoy!