Back to School Burritos

For the beef filling
1 onion, chopped
3 cloves garlic, finely chopped
½ tsp paprika
300g minced beef
1 medium carrot, grated
1 tbsp Siucra golden granulated sugar
1 tbsp Worcestershire sauce
200g tinned chopped tomatoes
200g cooked black beans (or kidney beans if black beans unavailable)
100ml vegetable stock
Salt and freshly ground black pepper

For the relish
2 medium red onions, sliced
1 tbsp oil
2 tbsp Siucra granulated sugar
3 tbsp red wine vinegar
Salt and freshly ground black pepper 

For the guacamole
2 avocadoes, peeled and stone removed
2 limes, juice only
½ red chilli, finely chopped (optional)
½ red onion, finely chopped
Salt and freshly ground black pepper

8 flour tortillas

Chopped tomatoes, to serve
Shredded lettuce, to serve
Grated cheddar cheese
Lime wedges, to serve

To prepare the beef filling, heat a saucepan with a little oil and add the onion, sauté for 5 minutes before adding the garlic and paprika.
Add the minced beef and brown.
Stir in the grated or chopped carrot, Siucra golden granulated sugar, Worcestershire sauce, and season with salt and freshly ground black pepper.
Pour in the tomatoes, vegetable stock and black beans, simmer for 20 minutes, stirring from time to time.
Check the seasoning, adding a little salt or ground black pepper as needed.

To prepare the relish, combine all the ingredients in a small bowl and mix very well.

To make the guacamole, place the avocado into a bowl, add the lime juice, chopped red chilli if you are using it and add the red onion.  Mash / mix this very well until textured.

To assemble, warm the tortillas, spoon the beef filling onto each tortilla, add the toppings of your choice, fold in the sides and roll up.

Recipe supplied by Catherine Fulvio