Mexican Pork Burrito

Ingredients
1 tablespoon olive oil
2 red onions, finely diced
1 tablespoon garlic purée
1 red pepper, diced
100g / 1/2 cup of brown rice, cooked
100g tin / 1 cup of kidney beans
1 tablespoon Tabasco
2 tablespoons Worcestershire sauce
480g / 1 pound of pork, cut into strips (or pack of pork stir-fry strips)
5 tomatoes, seeds and flesh removed, cubed
100g / 3 cups of spinach leaves
3-4 tortillas
2 limes
1 bunch coriander, chopped
150 ml / .423 Cups of sour cream

Directions:
Preheat the oven to 180°C, fan 160°C, gas 4. To make the stir-fry, heat a large frying pan over a medium-high heat and add the olive oil, the garlic purée, red pepper, one onion, strips of pork, Tabasco, Worcestershire sauce and a pinch of salt and cook through*.
Heat the tortillas in the oven for 5 minutes. Add the beans and the brown rice to the stir-fry.
To make the salsa, place the tomatoes, remaining onion and parsley in a salad bowl and mix.
To serve, place 3-4 dollops of the stir-fry in a warm tortilla and roll it. Serve with a little bowl of tomato salsa and soured cream on the side.