Method :

Peel and dice up the red onions , mix together with the garlic and a generous splash of olive oil.

Melt the butter in a large pan or a cast iron cooking dish and add the onions & Garlic as well as the sweetcorn. Mix together and leave this to cook for about 10 minutes , until the onions are soft.

While the onions are cooking , mix together the Beef stock cube , Paprika , Chilli powder , Chilli flakes and BBQ sauce with a little hot water to make a paste.

Add a teaspoon of flour to the onions and corn and stir it in.

Empty the tin of chopped tomatoes to the pan and mix well.

When the mixture is hot you can mix in the Tomato puree & Spice paste that you made up earlier.

Combine the Minced Beef to the pan and allow to cook for about 20 - 25 minutes, stirring occasionally.

' While the Chilli mix is cooking , grate up your Parmesan & Cheddar cheese... '

Make up 1 pint of vegetable stock using the veg bouillon and bring to the boil in a pan. Cook your rice in this boiling stock until tender.

When the rice is cooked , run under cold water to stop it cooking , the drain and dry it out.

' When the chilli is cooked , ladle half of it into a fine sieve over a plastic bowl , then with the back of the ladle squash the chilli around the sieve to remove most of the fluid.

Filling the Burritos :

Pack each Tortilla with a generous amount of Chilli , leaving about an inch free around the whole diameter.

Spoon the cooked rice on top of the Chilli , Then the cheddar cheese. (Don't over fill them )

Fold in the left and right sides , then loosely roll and fold them into rectangular parcels.

Place the Burritos on a lightly greased baking tray , cover them with some Parmesan cheese and a sprinkle of smoked paprika.

Bake in a preheated oven @180 c for about 10 minutes or until the cheese has melted and the Burrito is cooked and slightly browned.

' Serve these straight from the oven with some mild salsa .... Delicious '