Method :

• Peel and dice up the red onions , mix together with the garlic and a generous splash of olive oil.
• Melt the butter in a large pan or a cast iron cooking dish and add the onions & Garlic as well as the sweetcorn. Mix together and leave this to cook for about 10 minutes , until the onions are soft.
• While the onions are cooking , mix together the Beef stock cube , Paprika , Chilli powder , Chilli flakes and BBQ sauce with a little hot water to make a paste.
• Add a teaspoon of flour to the onions and corn and stir it in.
• Empty the tin of chopped tomatoes to the pan and mix well.
• When the mixture is hot you can mix in the Tomato puree & Spice paste that you made up earlier.
• Combine the Minced Beef to the pan and allow to cook for about 20 - 25 minutes, stirring occasionally.

 ' While the Chilli mix is cooking , grate up your Parmesan & Cheddar cheese... ' 

• Make up 1 pint of vegetable stock using the veg bouillon and bring to the boil in a pan. Cook your rice in this boiling stock until tender.
• When the rice is cooked , run under cold water to stop it cooking , the drain and dry it out.

' When the chilli is cooked , ladle half of it into a fine sieve over a plastic bowl , then with the back of the ladle squash the chilli around the sieve to remove most of the fluid.

Filling the Burritos : 

• Pack each Tortilla with a generous amount of Chilli , leaving about an inch free around the whole diameter.
• Spoon the cooked rice on top of the Chilli , Then the cheddar cheese. (Don't over fill them )
• Fold in the left and right sides , then loosely roll and fold them into rectangular parcels.
• Place the Burritos on a lightly greased baking tray , cover them with some Parmesan cheese and a sprinkle of smoked paprika. 
• Bake in a preheated oven @180 c for about 10 minutes or until the cheese has melted and the Burrito is cooked and slightly browned.

 ' Serve these straight from the oven with some mild salsa .... Delicious '