INGREDIENTS (x 6):

  • 400 g ground beef
  • 400 g tomato purée
  • 350 g cooked black beans (weight after cooking)
  • 200 g Scotti dry Venere and Basmati rice
  • 150 g canned corn
  • 1 red onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tablespoons extra virgin olive oil
  • To taste: cumin, coriander, chili
  • Salt and pepper to taste
  • Vegetable broth as needed
  • 6 tortillas
  • Lime slices for serving

    Procedure:
    Finely chop the onion and bell peppers. Heat the oil in a pan, add the onion and vegetables, and sauté for a few minutes. Add the spices, ground beef, tomato purée, and let cook for about 25 minutes, adding vegetable broth if needed. After a few minutes, add the beans and corn and let everything simmer for about 10 more minutes. Meanwhile, cook the Venere and Basmati rice according to the package instructions. Fill each tortilla with two generous spoonfuls of chili and two spoonfuls of the cooked rice. Fold the tortillas and toast them in a pan for a few minutes until golden. Cut in half and serve with a squeeze of lime.