Mexican Beef Burritos

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oil in a large skillet over medium heat. Cook onion for 4 minutes, then add beef and cook for 7–8 minutes, breaking it up, until browned and at least 160°F (71°C). Drain excess fat.
2. 2Stir in garlic, cumin, chili powder, oregano, salt and pepper for 1 minute. Add tomato paste and water and simmer for 3 minutes.
3. 3Add beans and heat for 3–4 minutes. Warm cooked rice separately until steaming hot; previously chilled rice should reach 165°F (74°C).
4. 4Warm tortillas in a dry skillet for about 20 seconds per side until flexible. Lay them flat and divide rice, beef-bean filling, cheese, salsa and cilantro along the centers, leaving room at the edges.
5. 5Fold the sides inward, fold the lower edge over the filling, then roll tightly. Place seam-side down in a dry skillet and toast over medium-low heat for 1–2 minutes per side if desired.
6. 6Serve immediately. Refrigerate leftovers within 2 hours for up to 3–4 days. Reheat until the center reaches 165°F; keep fresh salsa separate when storing if possible.