For 8 servings

500g minced meat, mixed
100g quinoa
1/2 red bell pepper
1 cup green beans (frozen)
1 can corn
100g azuki beans (soaked overnight) alternatively 1 can black beans
1 onion
1 small can chopped tomatoes
2 tbsp tomato paste
1 tsp cinnamon
1 tbsp miso (optional)
salt, pepper, chili to taste

100g grated cheese
1 cup sour cream
8 tortilla wraps
Jalapenas to taste

Cook ground beef in a non-stick skillet without fat until it loses its red color. Crumble it with a spatula as it cooks. Add the miso and stir it in.

Cook the quinoa and beans according to package directions.

Cut the onion into halves and then into thin slices. Cut the bell bell pepper into bite-sized pieces and cut the beans in half.

Blanch the beans and rinse them in cold water.

Add the vegetables - except for the beans to the meat, tomato paste, the tomatoes and a can of water as well and season with salt, pepper, chili and cinnamon. Simmer for 20 minutes and add quinoa and the beans and taste.

Heat the wraps and serve with sour cream, cheese and jalapenas.