Ingredients

Beef Filling

• 500 g beef mince (ground beef), lean preferred
• 2 garlic cloves, finely chopped
• 1/2 onion, finely chopped
• 2 tablespoons tomato paste
• 3 tablespoons water
• 1/2 tablespoon olive oil
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 teaspoons cumin powder
• 2 teaspoons paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, to taste)

Assembly

• 3 cups (700 ml) cooked rice (white or brown)
• 3 cups (700 ml) iceberg lettuce or cabbage, finely sliced
• 1 cup (240 ml) corn kernels (canned, drained)
• 1 cup (240 ml) black beans (canned, drained)
• 3 tomatoes, deseeded and diced
• 1/2 red onion, finely chopped
• 1 1/2 cups (150 g) shredded melting cheese of choice
• 6 large flour tortillas (about 25 cm or 10 inches)
• Chopped cilantro for garnish (optional)

Steps

1. Heat oil in a skillet on high heat. Sauté garlic and onion for 2 minutes until lightly browned.
2. Add beef, breaking it up as you cook, until browned.
3. Add all spices (onion powder, oregano, salt, cumin, paprika, black pepper, and cayenne if using). Cook for 1 minute to toast the spices.
4. Add tomato paste and water. Cook for 3 minutes until water evaporates but filling remains juicy, not dry. Let cool for 10 minutes.
5. Optional: Warm tortillas according to package instructions if not pan-frying the rolled burritos later.
6. Assemble each burrito by placing 1/4 to 1/3 cup (60-80 ml) rice in the center of a tortilla, then add beef filling, lettuce or cabbage, corn, black beans, tomato, red onion, cilantro (if using), and cheese.
7. Fold up the bottom of the tortilla to cover the filling, fold in the sides, and roll tightly. Wrap in foil if desired for reheating or freezing.
8. Optional: For a crispy finish, pan-fry wrapped burritos in a dry pan for a few minutes per side, or bake at 180°C (350°F) for 20 minutes.
9. Serve with sour cream or yogurt and chili sauce for dipping.