Crunchy Burritos with Avocado Dip

Small-dice the 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 sweet paprika powder into the meat mixture.

Stir 2 tbsp of tomato concentrate into the meat mixture.

Stir 200 g of tomato passata into the meat mixture.

Mix thoroughly.

Let the mixture simmer for a few minutes until well combined.

Place 1 pitted avocado into a blender.

Add a handful of fresh parsley to the blender.

Add 1 garlic clove to the blender.

Add the juice of 0.5 lemon to the blender.

Add 50 g of cottage cheese to the blender.

Add a pinch of salt to the blender.

Add a pinch of black pepper to the 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.

Alternatively, 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.

Ensure all sides are golden brown, crispy, and the mozzarella inside is melted.

Remove the burritos from the pan.

Present the burritos alongside the smooth avocado dip.