300g Leftover Lamb Shoulder, roughly chopped
1 large red onion, finely chopped
2 tbsp olive oil
3 cloves garlic, finely chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tin black beans, washed and drained
1-2 tbsp Chipotle chilli paste (optional, or can use chilli flakes instead)
4 large tortilla wraps
80g baby spinach
Extra chilli sauce to serve
Sour cream to serve
1 or 2 ripe avocados, peeled and sliced
In a pan over a moderate heat, fry the onion in oil for 5-10 minutes until soft, then add the lamb, garlic and spices and fry for another couple of minutes. Add the passata and cook for a few minutes until rich and thick. Add the washed and drained beans to the pan mixing thoroughly to heat through, then add salt to taste, adding the chilli if using, then cook over a low heat for 5 minutes the beans to heat up and the flavours to meld.
Take the pan off the heat and begin to assemble the wraps! Assemble by laying the one wrap flat on a clean surface and pile on 1/4 of the lamb mixture, and top with 1/4 each of the spinach and cheese.
Fold the edges of the wrap over to create a parcel, then repeat with the remaining wraps and filling.
You might need to cook the parcels in batches. Add a spot of oil to a non-stick or cast-iron frying pan over a moderate heat, cook the parcels, starting with the join on the bottom until the surface is crisp and golden in patches, then flip over to colour the other side. Flip a couple more times and cook until hot all the way through.
Remove from the heat and serve with hot sauce, sour cream and avocado on the side.