Add rice, tomato passata, tomato paste, beef broth, garlic & seasonings to a pot. Mix well, cover & cook until the rice is tender, then fluff with a fork.
Cook the diced onion & beef mince in a pan until browned. Add taco seasoning, chipotle paste, tomato paste, passata & mix well. Cook until combined, then finish with lime & coriander.
Warm the tortillas & add the rice, beef, nacho cheese, Greek yoghurt/sour cream, sriracha mayo & coriander. Roll tightly into burritos.
Place each burrito seam-side down in a pan. Add the grated cheese over the top and cook until melted & crispy.
Repeat for all 10 burritos, then store in the fridge or freezer & reheat when ready to eat!
