Mexican chicken tortilla is a healthy dish made with ground chicken. How to make a Mexican tortilla? Discover the recipe for a tortilla with Mexican-style meat!
Mexican chicken tortilla is an easy-to-prepare and truly delicious dish inspired by Tex-Mex cuisine. With the addition of beans, corn, peppers and spices, it is a nutritious, valuable, and aromatic meal.
Chicken meat is a very valuable source of protein, vitamins and minerals. Beans are a nutritious product that provides plenty of protein, minerals and vitamins. The soluble fiber in beans helps remove excess cholesterol from the body. Thanks to its vitamin B1 content, beans also improve immunity and concentration and have anti-aging properties.
If you like Mexican-style dishes - check out the recipe for Mexican-style turkey.
How to make a tortilla with meat and vegetables? Discover a simple recipe for a Mexican tortilla dish!
Ingredients
Method
- Peel and finely chop the onion. Peel and finely chop the garlic or press it through a garlic press. Heat the butter in a deep pan. Add the onion and garlic. Sauté for a few minutes, stirring occasionally.
- Add the meat. Stir and break up the meat with a wooden spatula.
- When the meat loses its raw color, season with pepper, hot paprika, sweet paprika, and curry. Mix well.
- Add the canned tomatoes (with juice). Add a little water, stir, and bring to a boil. Reduce the heat and simmer covered for about 10 minutes, stirring occasionally. If necessary, add a bit more water, but it should not be too much. Meanwhile, prepare the bell pepper - wash and dice it (remove inedible parts).
- After the specified time, add the diced bell pepper to the sauce. Simmer for another 5 minutes. If there is too much water at the end of simmering, increase the heat and evaporate the excess (cook uncovered, stirring constantly). At the end, add the drained corn and beans and season with salt to taste. Mix well.
- Evenly spread the mixture on the tortilla. Fold two sides of the tortilla towards the center and roll up the middle. Optionally, heat on a dry pan until browned and crispy (a few minutes on each side over low heat).
- Eat whole (the best choice for on-the-go) or cut in half.
