Chilli chimichangas

Method

1. 1

   Brown the mince in a pan with the onion and red pepper, seasoning with salt and pepper as it cooks

2. 2

   Add the garlic purée, tomato purée, Worcestershire sauce, balsamic vinegar, and all the spices, mix well

3. 3

   Pour in the chopped tomatoes, then simmer on a low heat until thickened

4. 4

   Stir through the kidney beans and microwave the Mexican rice according to pack instructions

5. 5

   Lay out the tortilla wraps and add some chilli, rice, mozzarella, and jalapeños to each

6. 6

   Wrap them up tightly like a burrito, spray with olive oil, and place into the air fryer

7. 7

   Air fry at 180°C for 10–12 minutes, turning halfway, until golden and crisp

8. 8

   Serve with soured cream & chive and chunky salsa