Beef Burrito

Method

1. 01

   Rinse 70 g rice until the water runs mostly clear. Put it in a small pot with 140 ml water and a pinch of the salt. Bring to a boil, cover, and cook on low heat for 10 minutes; turn off the heat and let it rest, covered, for 5 minutes. While the rice cooks, warm 1 tablespoon oil in a wide skillet over medium heat. Add 1 chopped onion with another pinch of the salt and cook for 4 minutes, until softened. Stir in 2 minced garlic cloves for 30 seconds.

   ⏱ 10 min
2. 02

   Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles, until browned and no longer pink. Spoon off excess fat if the pan looks greasy.

   ⏱ 8 min
3. 03

   Stir in 1 tablespoon tomato paste, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon paprika, remaining salt, and 1/2 teaspoon black pepper. Cook for 1 minute, then add 240 g black beans and 180 g salsa and simmer for 5 minutes, until thick and spoonable.

   ⏱ 6 min
4. 04

   Warm the tortillas one at a time in a dry pan or microwave until flexible. Keep them covered so they do not crack while rolling.

   ⏱ 2 min
5. 05

   Lay each warm tortilla on a board. Add the warm cooked rice in a strip just below the center, spoon the beef and bean filling over it, and top with 120 g cheddar and chopped cilantro, leaving clear edges for folding.

   
6. 06

   Fold the left and right sides of each tortilla inward, pull the bottom edge up over the filling, and roll tightly into a closed burrito. Serve seam-side down with sour cream, lime wedges, and extra salsa if desired.