For the tortillas, melt the coconut oil in a frying pan and brown the minced meat. Mix the spices and season the meat with them and season with salt and pepper.
Mix everything together and add water and bring to a boil. Dice the onion, peppers and tomatoes and add to the meat with the corn. Mix everything together and remove from heat right away so the vegetables stay crisp.
Fill the tortillas with the meat and vegetable mixture, sprinkle with a little Emmentaler and roll up. Arrange the tortillas side by side in a baking dish and sprinkle with the remaining emmental.
Bake in the oven at 185 degrees for about 15-20 minutes.
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