Burrito Supreme-style signature burrito

Ingredients

Beef

• 400 g beef mince
• 1 tbsp taco seasoning

Rice

• 200 g basmati rice
• 1 tsp tomato purée
• ½ tsp cumin
• ½ tsp salt

Refried beans

• 1 × 400 g tin pinto beans, drained
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 tbsp olive oil
• 1 tsp cumin
• ½ tsp salt

Burrito

• 4 large flour tortillas (25 cm)
• 200 g cheddar, shredded
• 4 tbsp sour cream
• 2 cups shredded iceberg lettuce
• 2 tomatoes, diced

Method

1. Beef. Brown the beef in a dry pan. Add taco seasoning and 60 ml water. Simmer 5 minutes.
2. Rice. Cook rice. Stir in tomato purée, cumin, salt while warm.
3. Refried beans. Sauté onion + garlic in olive oil. Add beans, cumin, salt. Mash with a fork. Cook 5 minutes.
4. Warm tortillas. Heat in a dry pan 10 seconds per side until pliable.
5. Assemble. Layer bottom-middle: rice, beans, beef, cheese, lettuce, tomato, sour cream. Leave 2 cm border on the sides.
6. Roll. Fold sides in, then roll away from you, tucking as you go. tuck the ends in.
7. Serve. Wrapped in foil, or grilled on both sides for a crispy exterior.

Tips

• The trifecta: seasoned beef + refried beans + rice. Don’t skip any.
• Warm the tortilla before wrapping. Cold tortilla = cracked burrito.
• Don’t over-fill. The fold needs to hold.