A filling beef wrap with rice, beans, cheese, and fresh veggies for a satisfying meal.
# What You'll 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 flour tortillas (10-12 inch)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
02 - Add ground beef to the skillet and cook, breaking apart with a spoon, until no longer pink and browned, approximately 5-6 minutes.
03 - Mix in ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper. Cook for an additional minute to release aromas.
04 - Incorporate tomato paste and water, stirring to combine. Let the mixture simmer gently for 3-5 minutes until slightly thickened. Remove from heat.
05 - Heat tortillas in a dry skillet or microwave until soft and pliable to prevent tearing during assembly.
06 - Lay each tortilla flat and evenly layer rice, black beans, beef mixture, shredded cheese, lettuce, diced tomato, and sour cream. Sprinkle with chopped cilantro if desired.
07 - Fold in the sides of each tortilla and roll tightly from the bottom up to fully encase the filling.
08 - Serve immediately, or place burritos seam-side down in a dry skillet and toast for 2 minutes to create a crispy crust.
