Burritos with chocolate milkshakes

Burritos. So easy. So filling. So messy. So finger-licking, down-my-arm-it's-dripping good! Who needs takeaway when you can whip up this kind of stuff?

Burritos
200 grams of black turtle beans, picked over and soaked overnight
2 tablespoons olive oil
3 cloves garlic, crushed
1 teaspoon dried chilli flakes
800 gram tin of crushed tomatoes
salad leaves, washed well and dried
2 tomatoes, sliced
100 grams feta, crumbles
1 large piece of pita bread per person

1 - Drain the beans from their soaking liquid, and rinse well. Put them into a heavy saucepan, cover with 1 litre of water, and bring to the boil. Simmer for 45 minutes or until tender, then drain well.

2 - Put half the beans in a bowl, add a little water, and blitz with a blender stick until pureed. Set aside.

3 - Heat the oil in a non-stick fry pan, and saute the onion until golden. Add the garlic and chilli flakes, and cook for a minute or two more.

4 - Add the beans, bean puree and crushed tomatoes, and simmer for 10 minutes, or until thick.

5 - Take each piece of bread, and spread the middle of bean mixture. Add the salad leaves, tomatoes and feta, then roll up and eat.

Chocolate milkshake
2 tablespoons of Dutch dark cocoa powder
500ml of milk
Caster sugar, to taste.

Put the cocoa and milk in a blender and whizz. Add caster suger, one spoon at a time, and whizz again until the desired sweetness. Pour into glasses and serve.