Cook the meat. Dry fry the beef
in a non-stick pan until it has
changed colour all over, spooning
in a little of the sauce if the meat
starts to stick to the pan. Pour in the
rest of the sauce, then fill the jar
about one-third full with water and
rinse it out into the pan. Bring to the
boil, then let it bubble away for
15 minutes, stirring occasionally.
Do the tortillas. Heat the
tortillas in the microwave according
to the packet instructions (or dry fry
them singly in a frying pan for
1 minute on each side). At the
same time, drain and rinse the
beans and tip them into the meat.
Stir well and heat through for about
5 minutes until the beans are hot
and the meat sauce is thick (if it’s
too runny it will ooze out of the
wraps when you eat them).
Serve up. Pile the tortillas on a
plate and let everyone make their
own wraps. The best way to do this
is to spread the tortilla with some
soured cream, then spoon the
meat and some salad in the centre.
Now fold up the side of the tortilla
nearest to you, and fold in the sides
to enclose the filling.