Clean and wash the pepper, halve, core and cut into thin strips.
Peel the onion and dice. Peel the garlic and chop.
Heat the chili oil in a frying pan and fry the vegetables in it with the mince. After about 5 minutes add the barbecue and chili sauces. Allow the sweet corn to drain. Add to the meat and season with salt and ground cumin.
Pre-heat the oven to 180˚C (gas mark 4 / 350 ˚F).
Spread the tortillas onto a work surface and put the filling on them.
Fold all the ends of the tortillas into the middle so that little parcels result. Sprinkle the cheese on top of them.
Place the parcels with the seam on the underneath into a buttered shallow casserole dish and bake them in the oven for about 20 – 25 minutes.
Serve with tomato and shredded lettuce.
Serving Size 12 Servings