Beef and Bean Burritos with Onion Relish

Onion Relish: Place red onion, red pepper and jalapeño pepper in bowl. In small saucepan, bring vinegar, sugar and oil to boil, stirring often; pour over onion mixture. Let stand for 30 minutes. (Make-ahead: Cover and refrigerate for up to 3 days.)

In nonstick skillet over medium-high heat, cook beef until no longer pink, 8 minutes; drain off fat. Add onion, garlic, chili powder, cumin, salt and cayenne; cook until onion is softened, 5 minutes.

Using potato masher or fork, mash beans until chunky. Stir into beef mixture along with salsa. Remove from heat.

Lay tortillas on work surface; divide beef mixture along centre of each. Fold sides in; fold bottom over filling and roll up to make package.

Make-Ahead Meal: Let cool for 20 minutes. Wrap each burrito in heavy-duty foil; freeze in airtight container for up to 1 month. Thaw in refrigerator and remove foil. Place burritos on greased rimmed baking sheet. Bake in 400°F (200°C) oven or toaster oven until knife inserted in centre for 5 seconds feels hot when touched, about 20 minutes. (To microwave, place 1 burrito on microwaveable plate; microwave at High until hot in centre, about 3 minutes.) Serve with onion relish.