Any leftover beef, chicken or lamb can be used as a filling in these tasty burritos. Just make sure the meat is heated through really well once added to the bean and onions. Vegetarian burritos are just as satisfying.

Method: Place olive oil in a saucepan over high heat. Add onion and garlic and cook for about 5 minutes until starting to colour. Add salt and spices and cook a further 2 minutes. Add beans and tomatoes and cook 5 minutes on a medium heat. Add beef and stir, cook on high for 3 minutes or until meat is heated through. Wrap tortillas in foil and warm in oven or warm them in a sandwich press for a few seconds to make them easier to handle. Lay out on a bench and fill evenly with rice, bean mix, cheese, guacamole, rocket. Serve with jalapeno peppers,



Italian-Style Roast Pork

Cook Time: 45 Minutes

Ingredients:

• 1/3 cup olive oil
• 3 medium brown onions, sliced
• 3 garlic cloves, sliced
• 1 tsp salt
• 1/2 tsp chilli powder
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp pepper
• 400g tin red kidney beans, drained
• 200g chopped tinned tomatoes
• 300g roast beef, cut into thin strips
• 8 jumbo tortillas
• 1 1/2 cups cooked brown rice, warmed
• 1 cup grated cheddar cheese
• 8 heaped tbsp guacamole (seerecipe on this page)
• 2 handfuls rocket, picked andwashed
• pickled sliced jalapenos