Nadiya's Chilli Cheese Burritos

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Peel and chop the onion[s] finely

Peel and finely chop (or grate) the garlic 

Heat a large, wide-based pan (preferably non-stick) over a medium-low heat with 1 tbsp [2 tbsp] vegetable oil

Once hot, add the onions and the garlic and cook for 10 min or until softened

Once done, transfer the onion and garlic to a bowl (reserve the pan for a later step!)

Meanwhile, add the rice, 175ml [350ml] water and a pinch of salt to a pot with a lid over a high heat and bring to the boil

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed

Meanwhile, return the pan to a medium heat

Once hot, add the beef mince and cook for 5 min or until starting to brown, breaking it up as you go

Meanwhile, drain and rinse the kidney beans

Once browned, add the onions and garlic back to the pan with the beef

Add the beans, tomatoes, cumin, smoked paprika and a generous pinch of salt and pepper

Stir and cook for a further 10-15 min, until thickened

Meanwhile, grate the cheese

Chop the coriander roughly, including the stalks

Add the tortillas to a baking tray

Put the tray in the oven for 2 min or until the tortillas have warmed through