Beef Burrito with Tomato Salsa

Preheat the oven to 220C. Cut potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange into a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn half way.

Peel and finely dice onion. Dice tomatoes. Shred cos. Pick coriander leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add 3/4 of onions (you need the rest for salsa) and cook until soft, about 3-4 minutes. Add mince and taco seasoning, cook for 5 minutes. Add beans, corn, tomato paste/stock and 1/4 cup of water. Cook until the liquid thickens, about 5-8 minutes. Season with salt.

Mix together, tomato, coriander and remaining onion. Season with salt and set aside. Warm the rice following the instructions on the packet.

Warm the tortilla for about 10-20 seconds so it's easier to fold. Place rice, mince filling in the centre, top with cheese, cos and some salsa (saving some for step 6). Fold in the left and right sides of the tortilla, then fold the bottom of the tortilla up and over the filling, tucking it in tightly while rolling it upwards to seal.

Divide burritos and fries between plates. Serve chipotle mayo and remaining salsa on the side. Enjoy!

Preheat the oven to 220C. Cut potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange into a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn half way.

Peel and finely dice onion. Dice tomatoes. Shred cos. Pick coriander leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add 3/4 of onions (you need the rest for salsa) and cook until soft, about 3-4 minutes. Add mince and taco seasoning, cook for 5 minutes. Add beans, corn, tomato paste/stock and 1/4 cup of water. Cook until the liquid thickens, about 5-8 minutes. Season with salt.

Mix together, tomato, coriander and remaining onion. Season with salt and set aside. Warm the rice following the instructions on the packet.

Warm the tortilla for about 10-20 seconds so it's easier to fold. Place rice, mince filling in the centre, top with cheese, cos and some salsa (saving some for step 6). Fold in the left and right sides of the tortilla, then fold the bottom of the tortilla up and over the filling, tucking it in tightly while rolling it upwards to seal.

Divide burritos and fries between plates. Serve chipotle mayo and remaining salsa on the side. Enjoy!

Preheat the oven to 220C. Cut potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange into a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn half way.

Peel and finely dice onion. Dice tomatoes. Shred cos. Pick coriander leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add 3/4 of onions (you need the rest for salsa) and cook until soft, about 3-4 minutes. Add mince and taco seasoning, cook for 5 minutes. Add beans, corn, tomato paste/stock and 1/4 cup of water. Cook until the liquid thickens, about 5-8 minutes. Season with salt.

Mix together, tomato, coriander and remaining onion. Season with salt and set aside. Warm the rice following the instructions on the packet.

Warm the tortilla for about 10-20 seconds so it's easier to fold. Place rice, mince filling in the centre, top with cheese, cos and some salsa (saving some for step 6). Fold in the left and right sides of the tortilla, then fold the bottom of the tortilla up and over the filling, tucking it in tightly while rolling it upwards to seal.

Divide burritos and fries between plates. Serve chipotle mayo and remaining salsa on the side. Enjoy!

Preheat the oven to 220C. Cut potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange into a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn half way.

Peel and finely dice onion. Dice tomatoes. Shred cos. Pick coriander leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add 3/4 of onions (you need the rest for salsa) and cook until soft, about 3-4 minutes. Add mince and taco seasoning, cook for 5 minutes. Add beans, corn, tomato paste/stock and 1/4 cup of water. Cook until the liquid thickens, about 5-8 minutes. Season with salt.

Mix together, tomato, coriander and remaining onion. Season with salt and set aside. Warm the rice following the instructions on the packet.

Warm the tortilla for about 10-20 seconds so it's easier to fold. Place rice, mince filling in the centre, top with cheese, cos and some salsa (saving some for step 6). Fold in the left and right sides of the tortilla, then fold the bottom of the tortilla up and over the filling, tucking it in tightly while rolling it upwards to seal.

Divide burritos and fries between plates. Serve chipotle mayo and remaining salsa on the side. Enjoy!

Preheat the oven to 220C. Cut potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange into a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn half way.

Peel and finely dice onion. Dice tomatoes. Shred cos. Pick coriander leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add 3/4 of onions (you need the rest for salsa) and cook until soft, about 3-4 minutes. Add mince and taco seasoning, cook for 5 minutes. Add beans, corn, tomato paste/stock and 1/4 cup of water. Cook until the liquid thickens, about 5-8 minutes. Season with salt.

Mix together, tomato, coriander and remaining onion. Season with salt and set aside. Warm the rice following the instructions on the packet.

Warm the tortilla for about 10-20 seconds so it's easier to fold. Place rice, mince filling in the centre, top with cheese, cos and some salsa (saving some for step 6). Fold in the left and right sides of the tortilla, then fold the bottom of the tortilla up and over the filling, tucking it in tightly while rolling it upwards to seal.

Divide burritos and fries between plates. Serve chipotle mayo and remaining salsa on the side. Enjoy!

Preheat the oven to 220C. Cut potatoes into 1cm thick sticks. Toss in oil and season with salt and pepper. Arrange into a single layer onto a lined baking tray. Roast for 18-20 minutes, or until brown and crisp, remembering to turn half way.

Peel and finely dice onion. Dice tomatoes. Shred cos. Pick coriander leaves and roughly chop, discarding stems.

Heat a pan on medium heat with a drizzle of oil. Add 3/4 of onions (you need the rest for salsa) and cook until soft, about 3-4 minutes. Add mince and taco seasoning, cook for 5 minutes. Add beans, corn, tomato paste/stock and 1/4 cup of water. Cook until the liquid thickens, about 5-8 minutes. Season with salt.

Mix together, tomato, coriander and remaining onion. Season with salt and set aside. Warm the rice following the instructions on the packet.

Warm the tortilla for about 10-20 seconds so it's easier to fold. Place rice, mince filling in the centre, top with cheese, cos and some salsa (saving some for step 6). Fold in the left and right sides of the tortilla, then fold the bottom of the tortilla up and over the filling, tucking it in tightly while rolling it upwards to seal.

Divide burritos and fries between plates. Serve chipotle mayo and remaining salsa on the side. Enjoy!