Nacho Beef Burritos

Ingredients

• 1 tbsp olive oil
• 500g/1lb 56.7g lean beef mince (5% fat)
• 2 tbsp fajita seasoning
• 1 red pepper, seeds removed and thinly sliced
• ½ red onion, finely chopped
• 1 tomato, finely chopped
• 1 avocado, peeled, stone removed and finely chopped
• small handful fresh coriander, finely chopped
• ½ Little Gem lettuce, shredded
• 1–2 limes, juice only
• 2 tbsp soured cream
• 4 large flour tortilla wraps
• 35g/1¼oz cheddar, grated
• 2 handfuls tortilla chips
• pinch salt
• hot sauce, to serve

1. 1Heat the oil in a large frying pan, over medium-high heat, and tip in the mince. Fry for 3–4 minutes until browned, breaking the mince up well with the back of a wooden spoon.
2. 2Add the fajita seasoning, red pepper and 2 tablespoons water. Fry until the pepper has softened slightly, then turn off the heat. Set aside.
3. 3Mix together the onion, tomato, avocado, coriander and lettuce in a bowl. Season with the lime juice and pinch of salt and set aside.
4. 4Spread 1 tablespoon soured cream on each tortilla wrap, sprinkle over the cheese, add a few spoonfuls of the lettuce mixture, and then top with the beef mixture.
5. 5Crumble a handful of the tortilla chips on top of each wrap, then fold in the corners and tightly roll up each wrap into a burrito, taking care to keep everything tucked in.
6. 6Heat a dry frying pan and toast each burrito on all sides until crisp and golden. Enjoy with lots of hot sauce.