Beef Burritos with Avocado Mayo

Serves 8

Ingredients

1 tablespoon vegetable oil
1 onion (finely chopped)
500g lean beef mince
1 packet/30g chilli seasoning mix
1/2 cup/125ml bottled 'hot' tomato salsa
440g canned tomatoes (undrained and mashed)
1/2 cup/125ml beef stock
315g canned red kidney beans (rinsed and drained)
8 tortillas
90 g butter (melted)
1 red pepper, cut into strips

Avocado Mayonnaise
1 large avocado (peeled and seeded)
1/2 cup/125g sour cream
1/4 cup/60ml cream (double)
2 teaspoons lemon juice
1 tablespoon mayonnaise
chilli powder

Method

1 Heat oil in a frying pan over a medium heat. Add onion. Cook, stirring for 3-4 minutes or until soft. Add beef. Cook, stirring, until meat is brown.

2 Stir in seasoning mix, salsa, tomatoes, stock and beans. Bring to the boil, then reduce heat and simmer for 20 minutes or until mixture reduces and thickens slightly. Leave to cool.

3 Preheat oven to 150 degrees Celcius (Gas mark 2).

4 Brush tortillas with butter. Stack on a greased 30 x 60 cm piece of aluminium foil. Wrap tortillas tightly in foil. Bake for 15 minutes. Increase oven temperature to 180 degrees Celcius (Gas mark 4).

4.5 Alternatively, just microwave the tortillas for 1:30 on medium high.

5 Spoon meat mixture into the centre of each tortilla. Fold tortilla like an envelope to form a parcel. NB. You can optionally bake the burritos by placing them seam side down in a shallow ovenproof dish if you have the time. Brush with butter. Bake for 15 minutes or until heated through.

6 To make mayonnaise, place avocado, sour cream, cream, lemon juice, mayonnaise and a pinch of chilli powder in a food processor or blender and process until smooth.

7 To serve, spoon mayonnaise over hot burritos. Top with red pepper strips and enjoy!

Tip: A variety of tortillas can be used and are available from speciality food shops and most supermarkets nowadays. Salsa also works well with the burritos, which you can make a simple version by combining chilli, garlic and mashed tomotoes.