A filling blend of seasoned beef, rice, beans, and cheese in a warm flour tortilla.
# What You'll Need:
→ 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
→ Other Fillings
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 (optional)
→ For Assembly
20 - 4 large (10-12 inch) flour tortillas
# How To Make:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
02 - Add ground beef to the skillet, breaking it up with a spoon. Cook for 5 to 6 minutes until fully browned.
03 - Mix 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. Stir to combine, then simmer for 3 to 5 minutes until the mixture thickens slightly. Remove from heat.
05 - Heat the flour tortillas in a dry pan or microwave until they become flexible.
06 - Lay each tortilla flat. Evenly distribute a quarter of the rice, black beans, beef mixture, cheese, shredded lettuce, diced tomato, and a spoonful of sour cream onto each tortilla. Sprinkle with chopped cilantro if desired.
07 - Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling securely.
08 - Serve immediately or place the burritos seam-side down in a dry skillet and toast for 2 minutes to achieve a crispier exterior.
