For the salsa: Cook chopped onion, garlic, and diced carrots in some neutral oil until the carrots soften a bit. Add chopped long green pepper and cook another couple minutes. Add ground cumin and coriander and cook until aromatic. Add tomato puree and chopped chipotles, cover, and let simmer 10 minutes or so. Add pinto beans and simmer for another 10 minutes.
For the beef: Sear some beef geschnetzeltes in neutral oil, season and set aside.
Make tortillas with beef, salsa, thinly sliced fresh onion, chopped cilantro, lettuce, and lime juice.
We ate this with roasted purple(!) cauliflower from the biokiste.