Beef Enchiladas

Cut the beef into thin strips.

Wash the peppers, cut them in half and clean them internally. Set aside two halves and chop the rest along with the onion and garlic. Once chopped, sauté the chopped mixture in a skillet with 4 tablespoons of oil and a little chili pepper.

Add the meat to the sauté and brown. Add the tomato paste and broth, season with salt and pepper and cook for 30 minutes. When cooked, season with half a tablespoon of parsley.

Cut the remaining peppers into strips and toss in the pan along with the corn, olives, soybean sprouts and beans for 5 minutes.

Heat the Tortillas Roberto in a non-stick skillet and stuff them with the meat and sautéed vegetables. Roll up the Tortillas Roberto and serve along with a bowl of sour cream flavored with finely chopped chives.