Beef burritos

MAKES 4 PREP AND COOK TIME 45 MINUTES

1 tablespoon extra virgin olive oil 1 medium (150g) onion, chopped finely 1 clove garlic, crushed

1 teaspoon ground cumin

¼ teaspoon chilli powder

500g minced beef

400g canned crushed tomatoes

½ cup (125ml) water

400g canned kidney beans, drained, rinsed

4 x 20cm flour tortillas

1 cup (120g) coarsely grated cheddar 1 teaspoon hot paprika

¼ cup fresh baby coriander leaves

1 Heat oil in a medium frying pan over high heat; cook onion, garlic, cumin and chilli powder, stirring, for 3 minutes or until onion has softened. Add beef; cook, stirring, until browned. Stir in tomatoes, the water and beans; simmer, uncovered, for 15 minutes or until mixture thickens. Remove from heat; season to taste.

2 Meanwhile, preheat oven to 200°C (180°C fan-forced).

3 Divide warm beef filling among tortillas, roll to enclose the filling; secure with toothpicks. Place tortillas on an oiled oven tray; sprinkle with cheddar and paprika.

4 Bake burritos for 10 minutes or until heated through. Remove toothpicks; top with coriander. Serve burritos topped with guacamole and tomato salsa, if you like.

Suitable to freeze after step 3.

Not suitable to microwave.