Beef burrito served wet style

Directions

1. Heat two frying pans with a drizzle of olive oil in each. Once hot, add diced onions to both pans, seasoning with a pinch of salt. Add garlic to one pan.

2. In the pan with garlic, add chilli flakes, 1 tbsp smoked paprika, 1 tbsp ground coriander seeds, and 1 tbsp cumin. Add 1 tbsp cumin to the other pan. Sauté both pans, stirring for 1-2 minutes.
3. In the garlic pan, add the can of crushed tomatoes. Mix well and simmer on medium heat for 6-7 minutes. In the other pan, add the black beans and 1 cup water, cooking for 6-7 minutes. Mash the beans with a masher.
4. To marinate the beef, mix beef strips in a bowl with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tbsp cumin, 1 tbsp ground coriander seeds, a big pinch of salt, and a pinch of chilli flakes.
5. Cook the beef in a hot cast iron pan, careful not to overcrowd. Once cooked, set aside.
6. For the pico de gallo, mix diced tomatoes, remaining onions, coriander, a pinch of salt, and zest and juice of limes.
7. To assemble, toast each tortilla and lay them out. Spread a smear of black beans on each, followed by beef, a sprinkle of cheese (reserve some for topping), some pico de gallo, and lettuce. Wrap tightly and place seam side down in an oven tray. Note: If you are planning to keep some for lunch the next day, remove them and wrap each one individually in foil.
8. Pour the tomato salsa over the burritos, spread evenly, and top with the remaining cheese. Grill in the oven for 5-6 minutes until the cheese is melted and golden.
9. Serve and enjoy!