Leftover Lamb and Bean Burritos

Ingredients

• 500g / 17.64oz shredded Left-over lamb
• 1 tbsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Smoked paprika
• 0.5 tsp Chilli flakes
• 400g / 14.11oz drained and rinsed Black beans or red kidney beans
• 1 tsp for greasing Extra virgin olive oil
• 6 Wholegrain tortillas
• 100g / 3.53oz grated Cheddar cheese

Preparation

1. Heat 500g / 17.64oz shredded Left-over lamb and jus in a saucepan over medium heat. Stir in 1 tbsp Ground cumin, 2 tsp Ground coriander, 2 tsp Smoked paprika, 0.5 tsp Chilli flakes, and 400g / 14.11oz drained and rinsed Black beans or red kidney beans. Cook for 2-3 minutes.
2. Preheat the oven to 180°C (356°F).
3. Lightly grease a large ovenproof dish with 1 tsp Extra virgin olive oil.
4. Spoon the lamb mixture onto the middle of each of the 6 Wholegrain tortillas, fold to form a burrito shape.
5. Place the burritos in the dish and sprinkle with 100g / 3.53oz grated Cheddar cheese.
6. Bake for 10 minutes until the cheese has melted and the burritos are golden.