Ingredients
8 flour tortillas
50ml sunflower oil
500g beef mince
400g canned chopped tomatoes
200g canned kidney beans, drained
1 onion, finely chopped
2 cloves garlic, minced
200ml beef stock
1tsp ground cumin
1tsp paprika
½tsp cayenne pepper
salt
pepper
100g Double Gloucester, grated
1 jalapeno chilli, sliced
sprigs of parsley, to garnish
Method
Heat the sunflower oil in a large saucepan over a medium-high heat. Saute the onion and garlic for 4-5 minutes, stirring occasionally. Add the beef and increase the heat to brown it all over.
Stir occasionally, then add the paprika, cumin and cayenne pepper once the meat is browned. Stir in the chopped tomatoes, kidney beans and stock, bring to the boil then reduce to a simmer for 20 minutes.
Adjust the seasoning and remove from the heat. Heat the grill to hot. Spoon the beef filling into the centre of the tortillas and wrap the sides in to create the burritos. Arrange on a baking sheet and top with the grated cheese.
Grill for 1-2 minutes until the cheese has melted and transfer to serving plates. Garnish with the sliced jalapeno and sprigs of parsley before serving