Ingredients
Method
1.Preheat oven to 180°C/160°C fan forced. For each burrito, place tortilla on a flat surface. Top with 1/3 cup bolognaise sauce. Roll to enclose. Place, seam-side down, in a 1.75-litre (7-cup) rectangular roasting pan.
2.Sprinkle cheese evenly over burritos. Bake for 20 minutes or until golden and bubbly.
3.To serve, combine coriander, avocado and tomato in a medium bowl. Scatter salsa over burritos. Serve at once with sour cream.
Reduce bolognaise to 1/2 quantity and add 2 x 425g cans drained, rinsed kidney beans. Omit coriander. Mix grated cheese with crumbled ricotta. You can use corn tortillas or pitta bread instead of flour tortillas.
Note