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Beef Burritos

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Serves: 4
1 tablespoon olive oil
500g minced beef
1 medium brown onion, chopped finely
1 clove garlic, crushed
1 teaspoon ground cumin
1/4 teaspoon chilli powder
400g can crushed tomatoes
1/2 cup water
300g can kidney beans, rinsed, drained
4 large flour tortillas
1 cup coarsely grated cheddar
1 teaspoon hot paprika
3/4cup soured cream
1 tablespoon chopped fresh coriander

Heat oil in medium frying pan; cook beef, stirring, until browned. Add onion, garlic and spices; cook, stirring, until onion softens. Stir in undrained crushed tomatoes, the water and beans; simmer, uncovered, about 15 minutes or until mixture thickens.

Preheat oven to moderately hot 200ºC / 180ºC ( fan-assisted).

Divide warm beef filling among tortillas, roll tortillas; secure with toothpicks.

Place filled tortillas on oiled baking tray; sprinkle with cheese and paprika. Bake about 10 minutes or until heated through. Remove toothpicks; serve topped with soured cream, coriander and, if desired, guacamole.

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