Ultimate Chipotle Beef, Cheese and Bean Burritos

Pop the sweet potato chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, zest and halve the lime. Chop the tomatoes into 1cm chunks.

Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, then cut into 1cm chunks.

In a medium bowl, add the tomatoes, avocado, lime zest and a squeeze of lime juice with the sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper, mix together and set aside.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the kidney beans to the beef and use a potato masher to mash half of them in the pan.

Stir in the garlic, chipotle paste and tomato puree. Cook for 1 min.

Add the red wine stock paste, sugar and water for the sauce (see pantry for both amounts) to the beef.

Stir together and bring to the boil, then reduce the heat slightly and simmer until the mixture is thick, 5-6 mins.

Mix in the butter (see pantry for amount) until melted, then taste and add salt and pepper if needed. Remove from the heat.

Just before your chips are ready, pop your tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.