Beef and Bean Burritos

1. 1 Wheat tortillaspack 240 g ≈ $2.50 80 g
2. 2 Ground beefpack 500 g ≈ $7.63 120 g
3. 3 Canned red beanspack 400 g ≈ $1.10 80 g
4. 4 Long-grain ricepack 800 g ≈ $1.96 40 g
5. 5 Tomatoes≈ $4.67 per kg 60 g
6. 6 Hard cheesepack 200 g ≈ $2.64 30 g
7. 7 Onions≈ $1.60 per kg 30 g
8. 8 Sour cream 15%pack 300 g ≈ $1.60 25 g
9. 9 Chili flakes to taste
10. 10 Cumin to taste
11. 11 Sunflower oil 8 ml
12. 12 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice in cold water until the water runs clear, set aside. Bring water to a boil, cook the rice over medium heat for 15–20 minutes until done, then remove from heat and cover, and let sit for 5 minutes.

2. Peel the onion⁷ and garlic, dice the onion about 0.5 cm; dice the tomato⁵ about 1 cm; if necessary separate the beef filling with a fork.

3. Heat a skillet over medium heat, add the onion⁷ and sauté 3–4 minutes until soft, stirring constantly.

4. Increase heat to medium–high and add the beef, breaking it up with a spoon, sauté 5–7 minutes until golden and no pink juice, stirring occasionally.

5. Add cumin and chili to the filling, salt to taste, stir and cook 1–2 minutes to release aroma.

6. Add the beans to the skillet, stir, simmer over medium heat 2–3 minutes for the beans to heat through and absorb the spices.

7. Warm the tortillas in a dry skillet over medium heat for 15–30 seconds per side until soft and lightly smoky.

8. On one tortilla, place a portion of rice, then the beef with beans, tomato⁵, cheese, and sour⁸ cream to taste; fold into an envelope and press on the skillet over medium heat 1–2 minutes per side until golden crust forms and the seal is firm, then serve.

9. Let the burrito rest 1–2 minutes before serving. Serve with extra sour⁸ cream or herbs as desired.