Colorful burritos

1.

Peel the onion and garlic. Finely dice the onion. Press garlic through a garlic press. Cut the chilli lengthways, scrape out the seeds. Finely chop the pod. Peel and wash the carrots and cut into fine cubes.

2.

Heat 1 tablespoon of oil in a pan. Fry the mince in it until crumbly. Add onion, garlic, chilli and carrots and sauté. Season with salt and pepper. Stir in tomato paste. Deglaze with tomato juice and bring to the boil.

3.

Drain the corn and beans, rinse the beans. Wash tomatoes and rub dry. Add everything and simmer for 5 minutes. Season again with salt, pepper and sugar. In the meantime, pluck chervil leaves from the stems and chop finely, except for a few for garnish.

4.

Scatter the chervil into the sauce and fold in. Whisk eggs, flour, salt and mineral water together. Heat 4 teaspoons of oil in portions in a pan. Bake 4 pancakes one after the other. Brush the pancakes with mince sauce and roll up.

5.

Crème fraîche tastes good with it.