SERVES UP TO 4 (4 burritos)
2 fresh chillis deseeded and chopped.
1 tablespoon cumin.
1 tablespoon coriander.
1 tablespoon paprika.
1 teaspoon cayenne.
1 red pepper chopped.
1 portion of tomato sauce from Pasta Bolognese recipe - a third of soup from recipe either defrosted or removed from fridge an hour before cooking.
1 435g can of refried beans.
10 fluid oz beer.
Soured cream to serve.
1. On a low-heat, dry-fry the chillis, cumin, coriander, paprika and cayenne. As it is dry-fried, stay near the hob as you do not want the spices to burn.
2. Add the chopped red pepper and after several minutes pour into the skillet 1 portion of tomato sauce from Pasta Bolognese recipe.
3. Add the refried beans and beer; bring to the boil and then simmer on a low heat for 15 minutes.
4. After 10 minutes dry-fry the burrito on a low heat. Once cooked, place on a plate, add some of the Mexican mix, and wrap. Repeat for each further serving. Complete with sour cream.