Beef and Bean Burrito

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 500g lean beef mince
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon chilli powder
• 400g can diced tomatoes
• 1 red capsicum, chopped
• 2 tablespoons tomato paste
• 1/3 cup Massel beef stock
• 300g can red kidney beans
• 1/2 cup coriander leaves
• 8 flour tortillas
• 3/4 cup grated cheese
• Sour cream, to serve
• Salad leaves, to serve

METHOD:

• Preheat oven to 200°C. Heat oil in a large frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is tender. Add mince. Cook, stirring, for 3 minutes or until browned.
• Add cumin, paprika and chilli powder. Cook, stirring, for 1 minute or until aromatic. Add tomatoes, capsicum, tomato paste and stock. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until sauce is thickened. Stir in beans and coriander.
• Warm tortillas following directions on packet. Divide beef mixture between tortillas. Spread along centre of tortillas. Roll up to enclose filling. Place in a large, greased baking dish. Sprinkle with cheese.
• Bake for 10 minutes or until cheese melts and burritos start to brown. Serve with sour cream and salad leaves.