Prep: 15 minutes Cook: 30 minutes ❄: Chilli can be frozen

Heat the oil in a large frying pan, then add the garlic and onion.

Cook for 10 minutes over a low to medium heat until the onion has softened. Remove from the pan and place in a bowl.

Add the mince to the same pan and cook for another 5 minutes, until brown, using a wooden spoon to separate out the strands.

Add the onions back into the pan.

Now add the passata, kidney beans, cumin, chilli powder and salt and pepper to taste.

Stir and cook over a medium heat for 15 minutes, until thickened.

Meanwhile, have all the other elements ready on the table so everyone can make their own burrito.

Warm the tortillas in the oven for 5 minutes at 220°C/fan 200°C, or use the instructions on the
back of the packet.

Taken from Nadiya’s Kitchen

Serves 4 (2 wraps each)

For the chilli

1 tablespoon olive oil

1 medium onion, peeled and finely chopped

3 garlic cloves, peeled and crushed

500g lean lamb or beef mince

700g passata

400g red kidney beans, drained and rinsed

1 tablespoon ground cumin

1 teaspoon mild chilli powder

salt and freshly ground black pepper

To serve

8 corn tortillas

200g cooked white rice (about 85g uncooked)

125g Cheddar cheese, grated

125g soured cream large handful of coriander, roughly chopped