2 Tbs olive oil
500g beef mince
1 onion, diced
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
10ml smoked paprika
10ml ground cumin
10ml dried oregano
5ml mixed spice
1 stock cube/ stock pot
1/2 cup water
1 tin chopped tomatoes
Salt and pepper
6 tortilla wraps
For the sauce:
3 cups milk
2 Tbs flour
2 1/2 cups grated cheddar cheese
Add onions and peppers, then cook until the veg softens.
Add paprika, cumin, oregano, mixed spice, sugar, salt and pepper, then cook for two minutes to toast the spices.
Add the stock, water and tomatoes then cover and simmer for 10minutes.
Season with salt and pepper to taste.
Place a generous amount of filling into the tortilla and wrap to encase before planing into a baking dish.
Preheat oven to 180c
Make the sauce by placing the milk and flour into a pot, then whisk until boiling. Turn down to a simmer, then leave to cook for 5-6 minutes.
Stir in the cheese and season with salt and pepper to taste.
Pour sauce over the burritos, then sprinkle with a little more cheese over the top.
Bake for 25-30 minutes until golden on top and bubbling.