Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1/2 cup water
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp cornstarch
  • 1 cup refried beans
  • 2 cups cooked Mexican-style rice
  • 1 1/2 cups shredded cheese (blend of Cheddar and Monterey Jack)
  • 4 large (10-inch) flour tortillas
  • 1 tbsp vegetable oil

Instructions:

  1. Place the ground beef in a skillet over medium-high heat. Break it apart with a spatula and cook until browned and no longer pink.
  2. Drain any excess fat from the pan.
  3. Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  4. Mix the cornstarch into the water until dissolved, then pour it over the beef. Simmer for 3-5 minutes until the liquid reduces into a thick glaze.
  5. Warm the refried beans in a small saucepan over low heat until creamy.
  6. Ensure cooked rice is warm; microwave for 60 seconds with a splash of water if using leftovers.
  7. Warm tortillas in the microwave for 10 seconds to make them pliable.
  8. Layer each tortilla with 2 tbsp refried beans, 1/4 cup rice, and a scoop of seasoned beef.
  9. Sprinkle shredded cheese onto the hot beef and roll the burrito tightly, folding in the sides.
  10. Heat oil in a skillet over medium heat. Place the burrito seam-side down and toast for 1-2 minutes per side until golden-brown.