150 min 
Medium 
Ingredients (2 people)
- Cayenne pepper 5 g
- Corn tortillas 2
- Extra virgin olive oil to taste
- Garlic cloves 2
- Laurel leaves 3
- Meat broth to taste
- Mixed minced meat 200 gr
- Onion 1
- Parsley to taste
- Red hot chilli peppers 2
- Salt to taste
- black beans 150 gr
Preparation
- Finely cut the onion, peel the garlic cloves and sear them in some hot oil, add the cayenne pepper and laurel for a more intense flavour.
- Finely chop and add the hot chilli peppers and meat, sear for 5 minutes.
- Add the broth and Pomì chopped tomatoes, cover the pot and cook on a low flame for one and a half hours.
- Just before the end of cooking, add part of the black beans and leave to rest for 30 minutes.
- Toast the tortillas on both sides and fill with warm chilli and remaining black beans.
- Add a touch of finely chopped parsley and fresh hot chilli pepper.
