Italian-Style Burrito

Method

1. Finely chop the spring onion and leek. Grate the garlic.
2. Heat olive oil in a large pan and sauté the spring onion and leek gently. Add the grated garlic.
3. Add the diced pork belly (pancetta) and cook until it renders its fat. Then add the ground beef and cook, breaking it up, until browned.
4. Season with ground coriander and cumin, mix well.
5. Stir in the tomato paste, then add a little water or broth. Add the diced red bell pepper, season with salt and chili pepper. Cover and simmer for 20–30 minutes.
6. Add the cooked cannellini beans and cook for another 10 minutes.
7. In a separate pan, quickly sauté the spinach with a pinch of salt until just wilted (still slightly crunchy).
8. Warm the tortilla in a dry pan until pliable.
9. Place a generous amount of the meat and bean mixture onto the center of the tortilla. Add raw sliced red onion, sautéed spinach, fresh chili slices, fried onions (if using), and a generous amount of shredded melting cheese.
10. Fold the sides of the tortilla over the filling, then roll it up tightly into a burrito.
11. Return the burrito to the hot pan and cook on each side until golden brown and the cheese is melted.
12. Serve immediately, cut in half if desired.