Wet Burritos

Beef:

1/2 tbsp olive oil

½ onion , finely chopped

500g / 1 lb ground beef

2 tbsp tomato paste

3 tbsp water

3 Tablespoons Taco Seasoning

Burritos:

6 - 8 large soft flour tortillas or round wraps

3 cups iceberg lettuce , finely shredded

1 cup corn kernels

1 cup black beans

3 tomatoes, deseeded and diced

1/2 red onion , finely chopped

Finely chopped coriander / cilantro (optional)

1 1/2 cups / 150g shredded cheese

Sauce:

4 tablespoons olive oil

4 tablespoons flour

4 teaspons ground chili powder

1-1/2 teaspoon ground cumin

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1 teaspoon salt, to taste

Pinch of cinnamon

3 tablespoons tomato paste

2-1/2 cups vegetable broth

2 teaspoons vinegar

black pepper, to taste

1. Make taco seasoning.

2. Prepare vegetables and shred the cheese. 

3. Make the sauce. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot . Sprinkle in the flour and spices on contact while whisking for about a minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit. Remove from heat, then whisk in the vinegar and season to taste with freshly ground black pepper.

4. In a large pan, brown the ground beef and onion in oil.

5. Drain the grease and add the tomato paste. Cook for 2 minutes.

6. Add the taco seasoning and water and cook until well incorporated, a few minutes. 

7. Put together the burrito and wrap. Top with the sauce and serve!