Crunchy Burritos with Avocado Dip

Small-dice 1 onion.

Heat 1 tsp of olive oil in a pan over medium heat.

Cook the diced onion until softened.

Add 500 g of minced meat to the pan.

Cook the minced meat until nicely browned, breaking it apart as it cooks.

Mince 1 garlic clove.

Add the minced garlic, 1 tsp of salt, and 0.5 tsp of black pepper to the browned meat.

Mix well and cook for 5 minutes.

Stir 1 tbsp of smoked paprika powder, 2 tbsp of tomato concentrate, and 200 g of tomato passata into the meat mixture.

Mix thoroughly and let the mixture simmer for a few minutes until well combined.

Prepare the avocado dip by placing 1 pitted avocado, a handful of fresh parsley, 1 garlic clove, the juice of 0.5 lemon, 50 g of cottage cheese, a pinch of salt, and a pinch of black pepper into a blender.

Blend on high speed until the dip is completely smooth and creamy.

Lay out 12 medium-sized burrito wraps on a clean surface.

Sprinkle a portion of shredded mozzarella cheese down the center of each wrap.

Spoon the warm minced meat mixture directly on top of the cheese.

Fold the sides of each tortilla inward.

Roll tightly into burritos.

Heat a clean pan over medium heat.

Place the wrapped burritos seam-side down into the dry pan without oil to get a golden, crunchy shell (or add a small amount of butter or reserved meat juice to the pan if you prefer a softer wrap).

Cook in batches for a few minutes, turning occasionally, until all sides are golden brown, crispy, and the mozzarella inside is melted.

Remove the burritos from the pan.

Serve with the smooth avocado dip.