BBQ Burritos   (makes 8)

Ingredients :

2 medium onions, sliced fine

1 tbsp olive oil

500g minced pork

freshly ground black pepper

140g good Barbecue Sauce (Mic's Chilli El Loco BBQ Sauce, if you can get it!)

150-200ml hot water

400g tin of organic red kidney beans

a handful (to taste) of fresh coriander, chopped fine

8 corn wraps.

Method :

1.  Put the sliced onions into a frying pan and add the oil.  Allow to fry on a medium heat until well softened and golden brown.  Remove and retain.

2.  Turn the heat up to maximum and put the minced pork into the frying pan.  Season with the pepper and cook the pork through all its stages, as it will initially change colour, then a quantity of liquid will appear.  Continue to fry on a high heat until all the liquid has evaporated and the mince is beginning to colour.  Stir regularly, allowing the bottom layer to colour, then turning the mince over with a spatula, to set up a new bottom layer.  When you've done this some three or four times, turn the heat down to medium.

3.  Add the BBQ sauce and the water and stir to combine.  Allow the mixture to simmer and bubble gently for as long as it takes to reduce back down to a "saucy" consistency.  Remember to stir regularly, so as to prevent the sauce burning on the bottom of the pan.

4.  Add the beans and the coriander and stir to combine.  Check for flavour and seasoning and if you're happy, lay out the wraps and get filling.

5.  I usually add some soured cream and a little tomato salsa to each wrap, before wrapping them up and serving with a salad.

From http://jennyeatwellsrhubarbginger.blogspot.com