Punk Spicy Burritos

Ingredients:

1 tbsp. olive oil

1 brown onion, chopped

1 red capsicum, diced

1 garlic clove, crushed

500 g lean beef mince

1 x 400 g can black beans, drained, rinsed

300 g corn kernels

2-3 tbsp BBQ Punk Red Neck rub

1 x 300 g jar Chilli Punk – Old Mate salsa

2 spring onions, thinly sliced

Fresh herbs to dress it up a little

Salt and pepper, to taste

1 x 250 g packet 90-second microwave brown rice

6 jumbo flour tortillas

1⅔ cups (150 g) shredded cheese

Sour cream, to serve

Lime wedges, to serve

Serves 6 – cook time 30mins

Method:

1. Preheat oven to 220°C / 200°C fan-forced.
2. Heat oil in a large frying pan over medium-high heat. Add brown onion, capsicum and garlic. Cook, stirring, for 2 minutes or until slightly softened. Add beef. Cook, breaking up with a wooden spoon, for 5 minutes or until browned and cooked through.
3. Add beans, corn and 2-3 tbsp of BBQ Punk Red Neck rub. Cook, stirring, for 1 minute or until fragrant. Add a little Chilli Punk Old Mate salsa hot or medium (your choice!). Cook, stirring, for appx 2 minutes or until heated through. Season with salt and pepper.
4. Meanwhile, cook rice following packet directions.
5. Heat tortillas following packet directions. Place tortillas on a flat surface. Divide beef mixture along the centre of each tortilla. Top evenly with rice and cheese. Roll up tightly to enclose filling. Wrap burritos in foil. Bake or sandwich press for 5 minutes or until cheese melts. Serve the burritos with sour cream and lime wedges.