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Heat 1 tbsp sunflower oil in a large saucepan over a medium-high heat. Sauté 1 finely chopped medium onion and 2 minced garlic cloves for 5–6 mins, stirring occasionally, until the onion starts to brown. Add 500g beef mince and increase the heat. Cook for 3 mins, stirring continuously to break up meat, until browned all over.
Stir in 1½ tsp ground cumin and paprika, ¼ tsp hot chilli powder and 2 tsp tomato purée, and cook for a further 1 min. Add in 400g chopped tomatoes, 210g tin of kidney beans (drained and rinsed) and 75ml beef stock, stir and bring to the boil, then reduce to a simmer for 20 mins until thickened, stirring occasionally.
Remove from the heat, stir in 4 tbsp chopped coriander and season to taste. Preheat the grill to high. Spoon the beef filling into the centre of the tortillas. Scatter 50g cheese down the filling, then fold the sides of the tortillas in to create the burritos. Arrange them closely together on a baking tray and top with another 50g grated cheese.
Grill for 1-2 mins until the cheese has melted and the filling is hot, then transfer to serving plates. Serve with 2 shredded little gem lettuces, 200g quartered cherry tomatoes and a dollop of soured cream, if liked.
