Heat the olive oil in a large pan and dice the onion.
Cook the onion over low heat for 5-7 minutes, add minced garlic and cook for 2 minutes longer.
Add ground beef and brown until no longer pink.
Add cumin, chilli powder, chipotle peppers, salt and tomato paste, stir to combine.
Process half of the black beans into a paste in a food processor with a splash of water.
Add the black bean paste and 1/2 cup of water, turn the heat up and bring to a boil.
Lower the heat, cover with a lid and let it simmer for 30 minutes stirring occasionally.
While the beef is cooking make your Pico de Gallo.
Add a quartered onion, garlic, cilantro and a fresh, deseeded chilli to the bowl of a food processor and pulse until roughly chopped.
Add tomatoes, salt and lime juice. Pulse until desired consistency. Alternatively you can finely dice all ingredients for a more authentic look but who has the time!
Your meat and bean filling is ready when it's no longer soupy.
Taste for the right combination of spices and salt, adjust your seasoning if needed and take off the heat.
Mix light mayo with peri peri sauce.
Assemble your burritos by scooping 1/4 cup of beef and black bean filling and topping it with a variety add-ons listed in the ingredients. Drizzle with peri-peri sauce and roll your burrito.
Serve with Pico de Gallo and guacamole.