Hearty wraps filled with seasoned beef, rice, beans, and cheese rolled in warm flour tortillas.
# 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
→ Fillings and Toppings
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)
→ Assembly
20 - 4 large (10-12 inch) flour tortillas
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
02 - Add ground beef to the skillet and cook, breaking up with a wooden spoon, until browned completely, about 5-6 minutes.
03 - Stir in cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute to toast the spices.
04 - Add tomato paste and water, stirring thoroughly to combine. Simmer for 3-5 minutes until the mixture slightly thickens. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until pliable and easy to fold.
06 - Lay each warm tortilla flat. Distribute evenly with rice, black beans, seasoned beef mixture, shredded cheese, lettuce, diced tomato, and a dollop of sour cream. Sprinkle with fresh cilantro if desired.
07 - Fold in both sides of the tortilla, then roll up tightly from the bottom edge to completely enclose the filling.
08 - For a crispy exterior, place burritos seam-side down in a dry skillet over medium heat and toast for 2 minutes before serving.
