Flour tortillas wrapped around seasoned beef, rice, beans, cheese, and fresh toppings for a satisfying handheld meal.
# Required Ingredients:
→ Beef Filling
01 - 1 lb ground beef
02 - 1 tbsp olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp tomato paste
12 - 1/3 cup water
→ Fillings and Toppings
13 - 1 cup cooked white or brown rice
14 - 1 cup canned black beans, drained and rinsed
15 - 1 1/2 cups shredded cheddar or Monterey Jack cheese
16 - 1 cup shredded lettuce
17 - 1 medium tomato, diced
18 - 1/2 cup sour cream
19 - 1/3 cup chopped fresh cilantro
→ Assembly
20 - 4 large (10-12 inch) flour tortillas
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
02 - Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5-6 minutes over medium-high heat, stirring frequently, until fully browned and no pink remains. Drain excess fat if desired.
03 - Reduce heat to medium. Sprinkle cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper evenly over the beef. Stir continuously for 1 minute to toast the spices and release their essential oils.
04 - Add tomato paste and water to the skillet, stirring thoroughly to dissolve the paste into the meat mixture. Simmer for 3-5 minutes over low heat until the sauce slightly thickens and coats the beef. Remove from heat and set aside.
05 - Heat each tortilla in a dry skillet over medium heat for 15-20 seconds per side until warm and pliable, or microwave them wrapped in damp paper towels for 30 seconds. Keep them covered to prevent drying out.
06 - Lay each warm tortilla flat on a clean surface. Spread one-fourth of the cooked rice across the center, leaving a 2-inch border. Layer with black beans, seasoned beef mixture, shredded cheese, lettuce, diced tomato, and a generous dollop of sour cream. Top with fresh cilantro if using.
07 - Fold the left and right sides of the tortilla inward about 1.5 inches. Starting from the bottom edge, roll the tortilla upward tightly, tucking the filling in as you go. Place the burrito seam-side down on the serving plate.
08 - For a crispy exterior, place burritos seam-side down in a dry skillet over medium heat. Toast for 2 minutes until golden and slightly crisp, then serve immediately with additional toppings if desired.
