Beef & bean freezer burritos

• 1Brown onion
• 1Pepper
• 2 clovesGarlic, crushed
• 1 tinBlack beans, drained
• 1 tinSweetcorn, drained
• 150gMature cheddar, grated
• 1 tbspVegetable oil
• 500gBeef mince
• 2 tspGround cumin
• 1 tspSmoked paprika
• 1 tspDried oregano
• 2 tbspChipotle paste
• 1 tbspTomato purée
• 1Lime
• 8Tortilla wraps

Plus salt, pepper and water.

Method

1. 1

   Finely chop the onion, dice the pepper and crush the garlic. Drain and rinse the beans and sweetcorn, and grate the cheese.

2. 2

   Heat the oil in a large frying pan and brown the mince over a high heat for 8 minutes, breaking it up, until no pink remains. Add the onion and pepper and cook for 6 minutes more, until soft.

3. 3

   Stir in the garlic, cumin, paprika, oregano, chipotle paste and tomato purée for a minute. Add the beans and 100ml water and simmer for 8 minutes, squashing about a third of the beans with the back of the spoon, until thick with no liquid left. Stir in the sweetcorn and lime juice and season.

4. 4

   Spread the filling out on a tray and leave it to cool completely. Warm filling steams the wraps from the inside and turns them soggy.

   25 min, mostly hands-off

5. 5

   Warm the tortillas in the microwave for 30 seconds so they fold without cracking. Spoon an eighth of the filling in a line across the lower third of each, scatter over the cheese, fold in the sides and roll up tightly.

6. 6

   Wrap each burrito tightly in baking paper and pack them into a freezer bag. Chill for up to 3 days or freeze.