Remove the meat off the bone off the steaks, and dice it. Heat half the olive oil in a cast iron skillet. Heat the diced lamb till some is crispy and all is heated through.

Move the lamb to a plate set and aside. Use the drippings of the lamb to refry the beans. As the beans heat, mash the beans, leaving the beans a little chunky.

Dice the tomatoes. Layout the tortilla adding the cheesey beans to the tortilla. Make a line with the diced tomatoes on top of the cheesy beans.

Add the lamb and some sour cream. Heat the rest of the olive oil. Fold the burrito. Repeat with the second one. Fry flap down to seal the burrito. Turn when crispy and sealed.