Burritos for a Rainy Day

It's a rainy day and I couldn't focus on  the dreadfully dry economics textbook I was reading. But when my lovely partner requested burritos I brightened up! I made him some oven baked flour tortillas with a chili con carne filling, mature cheddar cheese on top and an acidic tomato salsa and creamy chunky guacamole as accompaniments.

Ingredients (for 2, with leftover sauces!)
For the guacamole:
2 ripe avocados
3 tbsp creme fraiche
Half a lime
2 tbsp freshly chopped coriander leaves
Half a clove of raw garlic, finely chopped
Salt
You can also choose to add finely chopped tomato or green olives.

For the chili con carne:
200 grams of lean beef mince
2 small onions
2 cloves of garlic
2 small potatoes, peeled
400 grams of chopped tomatoes (tin/carton)
400 grams of mixed beans in chili sauce
Mexican spice mix (cayenne, smoked paprika, cumin, oregano)
Olive oil
Salt

For the burritos:
Chili con carne
75 grams of mature cheddar cheese
4 plain flour tortillas
A little olive oil

Start by making the chili. Heat some olive oil in a large frying pan. Fry the onions and garlic until soft, add the mince, salt and spices and brown. Chop the potatoes into half inch cubes. Add the mixed beans, potatoes and chopped tomatoes to the chili. Stir. Leave to simmer on low heat.

While the chili is simmering, make the guacamole and the salsa. For the guacamole, spoon out the avocado flesh and mash with a fork. Add the creme fraiche and juice of half a lime, the coriander leaves, garlic and salt (and tomato or olives if you're using them). Mix. Set aside.

Grease in an oven dish with some olive oil. Fill the tortillas with the chili and fold. Put in the dish and grate over the cheese. Grill for about 5 minutes until the cheese is melted and the top of the tortillas is golden. I guarantee you your rainy night in will brighten up!