Any leftover beef, chicken or lamb can be used as a filling in these tasty burritos. Just make sure the meat is heated through really well once added to the bean and onions. Vegetarian burritos are just as satisfying.
⅓ cup olive oil
3 medium brown onions, sliced
3 garlic cloves, sliced
1 tsp salt
½ tsp chilli powder
½ tsp paprika
½ tsp cumin
½ tsp pepper
400g tin red kidney beans, drained
200g chopped tinned tomatoes
300g roast beef, cut into thin strips
8 jumbo tortillas
1½ cups cooked brown rice, warmed
1 cup grated cheddar cheese
8 heaped tbsp guacamole
2 handfuls rocket, picked and washed
pickled sliced jalapenos
Place olive oil in a saucepan over high heat. Add onion and garlic and cook for about 5 minutes until starting to colour. Add salt and spices and cook a further 2 minutes. Add beans and tomatoes and cook 5 minutes on a medium heat. Add beef and stir, cook on high for 3 minutes or until meat is heated through.
Wrap tortillas in foil and warm in the oven or warm them in a sandwich press for a few seconds to make them easier to handle. Lay out on a bench and fill evenly with rice, bean mix, cheese, guacamole and rocket. Serve with jalapeno peppers and your favourite chilli sauce.