Crimson meat burritos

• 1 tablespoon olive oil
• 1 brown onion (150g), chopped finely
• 1 clove garlic, crushed
• 1 teaspoon ground cumin
• 1/4 teaspoon chilli powder
• 500 gram minced pork
• 400 gram canned crushed tomatoes
• 1/2 cup water
• 400 gram canned kidney beans, rinsed, drained
• 4 x 20cm flour tortillas
• 1 cup coarsely grated cheddar
• 1 teaspoon sizzling paprika
• 3/4 cup sour cream
• 1/4 cup novel coriander leaves

Crimson meat burritos

• 1

  Heat oil in a medium frying pan over high heat; add onion, garlic, cumin and chilli powder; cook, stirring, about 3 minutes or except onion softens. Add pork; cook, stirring, except browned. Trail in tomatoes, the water and beans; simmer, uncovered, about quarter-hour or except mixture thickens. Grab from heat; season to taste.

• 2

  Preheat oven to 200°C/400°F. Divide heat pork filling between tortillas, roll to surround filling; safe with toothpicks.

• 3

  Region crammed tortillas on oiled oven tray; sprinkle with cheese and paprika.

• 4

  Bake burritos about 10 minutes or except heated by. Grab toothpicks; back burritos topped with sour cream, coriander and, in case you love, guacamole.