Ingredients

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Burrito Filling Mix

2 tbsp canola oil

1 yellow onion, finely chopped

2 garlic cloves, finely chopped

1 red bell pepper, deseeded and cut into ½ inch squares

1 lb ground beef

2 tbsp tomato paste

1 cup long-grain white rice, uncooked

2 ½ cups low-sodium chicken broth

1 ½ cups (7 oz) frozen corn kernels (or 15 oz canned corn kernels, drained)

15 oz canned black beans, drained

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Burrito Spice Mix

½ tsp ground cayenne pepper

1 ½ tbsp dried oregano

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp onion powder

2 tsp paprika

1 ½ tsp kosher salt

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Burritos

8 jumbo (10 inch) tortillas*

16 slices colby cheese¹ (or other cheese of choice)

2 tbsp vegetable oil, for crisping (optional)

Avocado Crema (page 230 of Delicious Tonight RecipeTin Eats by Nagi Maehashi)

Cooked Burrito Filling

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Make Spice Mix

1. Put the spice mix ingredients in a bowl and mix to combine. Set aside.

Prepare Burrito Filling

1. Heat the canola oil in a large heavy-based pot over high heat.

2. Add the onion garlic, and bell pepper and cook for 3 minutes or until the onion is soft.

3. Add the beel and cook, breaking it up as you go, until you no longer see pink.

4. Add 3 tablespoons of the spice mix and stir for 1 minute.

5. Stir in the tomato paste.

6. Add the rice, chicken broth, and the rest of the spice mix and stir them in

7. Scatter the corn and black beans across the surface-but do not stir them in

Cook the Burrito Filling

1. Once the liquid comes to a summer, put the lid on and reduce the heat to low

2. Cook for 14 minutes or until the liquid has been absorbed.

3. Remove the pot from the stove and leave to rest for 12 minutes with the lid on.

4. Remove the lid and mix the rice gently

   Roll the Burritos

5. Lay a tortilla on a work surface.

6. Break two slices of cheese in half, then lay them on the bottom third of the tortilla.

7. Loosely pack a 1 cup measure with the warm filling, then Invert it on top of the cheese.

8. Shape into a log, then roll up tightly, finishing with the seam-side down.

9. Repeat with the remaining burritos to make eight

Crisp your Burritos

1. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium-high heat.

2. Pan-fry four burritos at a time to make the tortillas golden and crisp-about 11 minutes on each side (I do four sides).

3. Remove and repeat with the remaining burritos

Serve your Burritos

1. Serve the burritos with Avocado Crema for dunking!

NOTES

1. Standard presliced cheese, about 4 inches square, is handy here. Otherwise slice or shred your own cheese

2. Leftovers keep in the fridge for 3 days, freezer 3 months.

3. If not consuming immediately, allow the burritos to fully cool, then wrap in plastic wrap to store in the fridge or freezer.

4. To reheat frozen burritos, bake from frozen, wrapped in aluminum foil, at 325°F for 1 hour. Bake for 45 minutes if thawed.