Ingredients:

  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons / 6g)
  • 1.5 lb (680g) ground beef (80/20 blend recommended)
  • 1 packet (1.25 oz / 35g) taco seasoning
  • 1/2 cup (120ml) water
  • 1 (15-ounce / 425g) can refried beans
  • 1 (15-ounce / 425g) can pinto beans, drained and rinsed
  • 1 cup (225g) cooked rice (long grain or brown rice)
  • 1/2 cup (115g) shredded cheddar cheese, plus more for topping
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (15g) chili powder
  • 1 teaspoon (2g) ground cumin
  • 1/2 teaspoon (1g) garlic powder
  • 1/4 teaspoon (0.5g) dried oregano
  • 1/4 teaspoon (0.5g) smoked paprika
  • 1/4 teaspoon (0.5g) cayenne pepper (optional, for heat)
  • 1 (15-ounce / 425g) can tomato sauce
  • 2 cups (475ml) beef broth
  • Salt and pepper to taste
  • 4 large flour tortillas (10-12 inch diameter)
  • 2 cups (approx. 225g) shredded cheddar cheese, for topping

Instructions:

  1. Sauté onion and garlic in olive oil. Add ground beef and cook until browned. Drain off any excess fat. Stir in taco seasoning and water; simmer until liquid is absorbed.
  2. Heat olive oil in a saucepan. Whisk in flour and cook for 1-2 minutes to create a roux. Stir in chili powder, cumin, garlic powder, oregano, smoked paprika, and cayenne pepper (if using). Gradually whisk in tomato sauce and beef broth. Bring to a simmer, reduce heat, and cook for 15 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
  3. Warm tortillas slightly (microwave or dry skillet). Spread refried beans on each tortilla, followed by a layer of cooked beef filling, pinto beans, rice, and cheddar cheese. Fold in the sides of the tortilla, then tightly roll up from the bottom.
  4. Place assembled burritos seam-side down in a greased baking dish. Pour the red sauce evenly over the burritos. Sprinkle generously with shredded cheddar cheese.
  5. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.