Beef Burritos

Ingredients

• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• 2 tsp cumin powder
• 2 tsp paprika
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 500g (1 lb) lean ground beef
• 2 tbsp tomato paste
• 3 tbsp water
• 6-8 large soft flour tortillas (about 10 inches)
• 3 cups cooked rice, warm
• 3 cups iceberg lettuce or cabbage, finely sliced
• 1 cup corn kernels, drained
• 1 cup black beans, drained
• 3 tomatoes, deseeded and diced
• 1/2 red onion, finely chopped
• Fresh cilantro, finely chopped (optional)
• 1 1/2 cups shredded cheese

Instructions

1. Mix the burrito seasoning: combine onion powder, oregano, salt, cumin, paprika, black pepper, and cayenne pepper in a small bowl. Set aside.
2. Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned.
3. Add ground beef and cook, breaking it up as you go, until it turns from red to brown.
4. Add the seasoning mix and cook for 1 minute. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is still juicy. Set aside to cool for 10 minutes.
5. Optional: Warm the tortillas before rolling per packet directions.
6. Place a tortilla on a work surface. Place 1/4 to 1/3 cup of rice just below the center. Top with 1/4 to 1/3 cup beef, then some lettuce, corn, black beans, tomato, a sprinkle of red onion, cilantro, and cheese.
7. Fold up the bottom to cover the filling, then fold the edges in. Roll up tightly and wrap in foil.
8. To heat: Pan fry in the foil over medium-high heat for a few minutes on each side, or bake at 350°F for 20-30 minutes until warmed through and slightly crispy.