Smoky Beef ‘n’ Bean Burritos
INGREDIENTS (Makes 6) ◆ 5tbsp vegetable oil ◆ 1 small onion, chopped ◆ 1 small green pepper,
deseeded and chopped ◆ 400g lean minced beef ◆ 2tsp smoked paprika ◆ Salt and freshly ground
black pepper ◆ 400g can kidney beans,
drained ◆ 6 large white soft flour
tortillas ◆ 150g Cheddar cheese,
grated ◆ 300g jar tomato salsa ◆ Crisp salad and chopped
chives to serve 1 Heat 1tbsp oil in a frying pan and gently fry the onion and pepper for 10min, stirring occasionally, until softened but not browned. 2 Add the mince, paprika and seasoning. Stir fry for 10min until browned all over. Leave to cool, then stir in the beans. 3 Lay the tortillas on a large board. Divide the cheese between the tortillas, laying it in a strip down the centre of each. Spoon over the minced beef mixture and top each with 2tbsp salsa sauce. 4 Working on one at a time, fold over the ends to cover the filling, then fold over the sides to make a parcel about 14cm long. Place back on the board, seam-side down, while assembling the remaining. Cover and chill until ready to cook. 5 To cook, heat the remaining oil in a large frying pan. Cook 3 burritos, seam-side down over a medium heat for about 5min until golden and crisp. Turn them over and continue to cook, gently, for a further 5-6min until crisp and thoroughly hot. Drain and keep warm while cooking the remaining burritos. Serve immediately with any remaining salsa sauce, salad and a sprinkling of freshly chopped chives.