Recipe Index

Ingredients

• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp fine salt
• 2 tsp ground cumin
• 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
• 17¾ oz beef mince (ground beef)
• 2 tbsp tomato paste
• 3 tbsp water
• 6–8 large soft flour tortillas (about 9¾ in)
• 3 cups cooked rice, warm
• 3 cups finely sliced iceberg lettuce or cabbage
• 1 cup corn kernels, drained
• 1 cup canned black beans, drained and rinsed
• 3 tomatoes, deseeded and diced
• 1/2 red onion, finely chopped
• 2 tbsp finely chopped coriander (optional)
• (1 1/2 cups) shredded melting cheese

Method

1. Mix the onion powder, oregano, salt, cumin, paprika, black pepper and cayenne together.
2. Heat the oil in a large frying pan over high heat. Cook the onion for 2 minutes, add the garlic for 30 seconds, then add the beef and cook, breaking it up, for 5–6 minutes until browned.
3. Add the spice mix and tomato paste and cook for 1 minute, then add the water and simmer for 2 minutes until the beef is juicy and well coated. Set aside.
4. Warm the tortillas so they are soft and pliable — in a dry pan for 20 seconds a side, or wrapped in foil in a low oven.
5. Lay a tortilla flat. Across the lower third, layer warm rice, beef, cheese, lettuce, corn, black beans, tomato, red onion and coriander.
6. Fold the sides in over the filling, then roll up tightly from the bottom, tucking as you go.
7. If you like, toast the burritos seam-side down in a dry frying pan for 1–2 minutes per side until lightly crisped. Serve whole or halved.

Prep: 15 min · Cook: 20 min · Total: 35 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data