Wash the meat, dab dry and cut into cubes. Peel and chop the onions. Put beans in a sieve, rinse and drain. Heat the oil in portions in a saucepan, fry the meat in 2 - 3 portions while turning. Add onions and fry briefly.
Put all the meat back into the pot. Season with salt. Dust the delicacy and rose peppers over it and sweat them briefly, otherwise they will burn and become bitter. Add beans, tomatoes and ajvar to the meat. 1⁄4 l water, bring to the boil, braise everything for about 15 minutes. Season to taste.
Heat tortillas one after the other in a hot pan for about 2 minutes each while turning. Quarter the tortilla flat cakes. Wash chives, shake dry and cut into small rolls. Stir into the goulash. Arrange the goulash with 1 tsp. sour cream. Add the tortillas.