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Rolled tortilla with chili con carne and salsa

Rolled tortilla with chili con carne and salsa

By February 13, 2015

Tortilla filled with chili con carne is a great idea for those who want to diversify their dinner - and looking for a light and fun way to do it. Chili Con Carne rolled tortilla with fresh vegetables and fresh salsa. It is recommended to prepare when you have guests - great dish and an interest for the evening. Just put any extras in a separate bowl and let the guests choose what and how they want to roll...



  • Finely chop the onion and garlic.
  • Heat the olive oil and add the onion and garlic.
  • Fry the onion until golden.
  • Add the meat and stir well until the meat dries out any fluid, make sure to mix all the time so the meat will not stick and burn.
  • When the meat is dry, add the white wine and cook until all the liquid evaporates.
  • Add the white beans with sauce.
  • Add tomato paste with a little water and mix well.
  • Lower to a medium heat and wait for the liquid to evaporate a little (not to get completely dry!)
  • Ready? Good, give the pot some time to cool a bit and in the meantime make the additions:
  • Cut the lettuce into long, thin strips, diced tomatoes and chop the chili finely. You can mix the chili with tomatoes or separately to control the spicy kick.
  • Cut green onion however you like.
  • Hungry? Good, let’s begin:
  • Heat the tortillas on a striped skillet to give a little scorch on each side.
  • Any extras fill to a ¼ in order to keep it easy to role the tortilla.
  • You’ve got extras like - Meat, lettuce, tomato and green chili – be creative!
  • Roll them up – cut in the middle and eat…simple!

And of course not to forget a tequila chaser before, after or in the middle…and beer of course - only Mexican!

Bon Appetite!

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About Shoval Avitov

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