BEEF BURRITOS

A tasty alternative to fajitas that the whole family will enjoy.

SERVES 4

PREP 25min COOK about 35min

FOR THE REFRIED BEANS

• 25g butter

• 1 small onion, finely chopped

• 2 x 400g tins kidney beans, drained and rinsed

• 1tsp ground cumin

• 1-2 red chillies, deseeded and finely chopped

• 3tbsp soured cream

• Zest (finely grated) and juice ½ lemon

FOR THE FILLING

• 1tbsp vegetable oil

• 1 onion, finely chopped

• 2 garlic cloves, crushed

• 400g lean beef steak mince

• 1 red pepper, deseeded and sliced

• 2tsp smoked paprika, sweet or hot

• 2tsp ground coriander

• 2tbsp tomato purée

• 250g pouch microwave basmati rice

• 195g tin sweetcorn, drained

TO SERVE

• 4 large flour tortillas

• Guacamole

• Soured cream

• Cheddar cheese, grated

1 Heat butter in a medium pan over low heat and gently fry onion for 15min, until softened. Meanwhile, blitz kidney beans and 200ml water in a food processor until smooth.

2 Add cumin and chillies to onion and fry for 1min, then add bean mixture. Simmer for 15min, stirring occasionally, until thickened. Stir in soured cream, lemon zest and juice. Check seasoning.

3 Meanwhile, make filling: heat oil in a large pan over medium heat; fry onion for 10min, until softened. Add garlic and fry for 1min. Add mince and fry, stirring to break up mince, until well browned.

4 Add pepper, paprika, coriander, tomato purée and plenty of seasoning to the mince. Fry for a few min until pepper is just tender, then stir in rice, sweetcorn and a splash of water. Heat through, breaking up rice; check seasoning.

5 To serve, warm tortillas according to packet instructions. Spread a large spoonful of beans on to a tortilla, then top with a quarter of mince mixture, and some guacamole, soured cream and grated cheese. Roll up and enjoy!

PER SERVING (WITHOUT GUACAMOLE, SOURED CREAM OR CHEESE): CALS 635; FAT 19G; SAT FAT 9G; CARBS 69G