Seasoned beef, rice, beans, cheese, and fresh veggies wrapped in a warm tortilla for a filling meal.
# What You Need:
→ Beef Filling
01 - 1 pound ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon dried oregano
09 - ½ teaspoon salt
10 - ¼ teaspoon black pepper
11 - 2 tablespoons tomato paste
12 - ⅓ cup water
→ Other Fillings
13 - 1 cup cooked white or brown rice
14 - 1 cup canned black beans, drained and rinsed
15 - 1½ cups shredded cheddar or Monterey Jack cheese
16 - 1 cup shredded lettuce
17 - 1 medium tomato, diced
18 - ½ cup sour cream
19 - ⅓ cup chopped fresh cilantro (optional)
→ For Assembly
20 - 4 large flour tortillas (10 to 12 inches)
# How-To:
01 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 30 seconds.
02 - Add ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5 to 6 minutes.
03 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.
04 - Add tomato paste and water to the skillet, stirring to combine. Reduce heat and simmer for 3 to 5 minutes until the mixture thickens slightly. Remove from heat.
05 - Warm tortillas in a dry skillet or microwave until pliable and easy to fold.
06 - Lay each tortilla flat. Evenly distribute rice, black beans, beef mixture, shredded cheese, lettuce, diced tomato, and a dollop of sour cream on each. Sprinkle chopped cilantro if desired.
07 - Fold in the sides of the tortilla, then roll tightly from the bottom to completely enclose the filling.
08 - Serve burritos immediately or press seam-side down in a dry skillet and toast for 2 minutes to achieve a crisp exterior.
