Stuffed Tortillas with Colorful Greens

Zucchini, bean seeds (in Mexico they love red or black beans), corn kernels, bell bell pepper and of course chilies in every degree of heat! Dice onion and garlic and steam in hot oil. Add the diced zucchini and fry. Peel the peppers with a peeler or, more sophisticated, fry them over a gas flame, skewered on a fork, until the skin blisters and can be easily peeled off. Cut into centimeter-sized cubes and fry as well.

Stone the chilies if desired, finely dice and fry. Finally, add the bean seeds and corn kernels as well as the diced tomato meat. Simmer quietly over low heat until the tomato melts.

Chop the salt and spices in a mortar and season the greens with them. Add a sugar jam and, at the end, chopped kitchen herbs, bouillon and cheese.

Wrap this ragout in tortilla patties and arrange a roll or possibly small packets of the patty. In any case, the filled tortillas are still baked in the oven before serving.

Our tip: Use a new type of bean for a change!

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