If you don't like coriander, use smooth parsley or mint instead.

Ingredients:

For 4 servings
1 onion
1 large tomato, (approx. 120 g)
1 tbsp olive oil
300 g minced meat, mixed
Salt, pepper
1 pinch of ground cumin
1 can of kidney bean mix, (425 g capacity)
1 organic lime
16 stems coriander green
8 tortilla flatbreads
100 g Gouda, grated

First step

1 onion and 1 large tomato (approx. 120 g) dice. Heat 1 tbsp olive oil in a coated pan. Sauté the onions in glass. Add 300 g of mixed chop and fry crumbly while stirring. Add tomatoes and 2-3 min. roast. Season with salt, pepper and 1 pinch of ground cumin. Drain 1 can of kidney bean mix (425 g) in a sieve, add and 5 min. finish cooking on a mild heat. Keep warm.

Second step

Preheat the oven grill to 240 degrees. Cut 1 organic lime into crevices. Pluck leaves of 16 stems of coriander green. Place 8 tortilla flatbreads (16 cm Ø) on a baking tray and sprinkle with 100 g of grated gouda. Under the hot oven grill 1-2 min. baked. Spread the chop on the melted cheese, sprinkle with coriander and serve immediately sprinkled with lime juice.