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.