Savory beef, rice, beans, and cheese wrapped in a warm tortilla for a fulfilling dish.
# 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 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons 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 onion and cook for 2 to 3 minutes until softened. Stir in garlic and cook for 30 seconds.
02 - Add ground beef to skillet, breaking it up with a spoon. Cook for 5 to 6 minutes until browned throughout.
03 - Stir in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for an additional 1 minute to release flavors.
04 - Incorporate tomato paste and water, stirring to combine. Reduce heat and simmer for 3 to 5 minutes until mixture thickens slightly, then remove from heat.
05 - Heat tortillas in a dry pan or microwave until soft and pliable for easy rolling.
06 - Lay each tortilla flat and arrange evenly with rice, beans, beef filling, cheese, lettuce, tomato, and a spoonful of sour cream. Sprinkle cilantro on top if desired.
07 - Fold in the sides of the tortilla, then roll tightly from the bottom to enclose all fillings securely.
08 - Serve immediately or toast the burritos seam-side down in a dry skillet for 2 minutes to achieve a crispier exterior.
