Beef Burritos

Step 1: Heat the oil in a skillet over high heat. Add the garlic and onion and cook for 2 minutes, until the onion is lightly browned. Add the beef and cook, breaking it up as you go, until it turns from red to brown.

Step 2: Add the burrito seasoning and cook for 1 minute. Add the tomato paste and water and cook for 3 minutes, until the water has mostly evaporated and the beef is still juicy, not dried out. Set aside to cool for 10 minutes; piping-hot filling can steam the burrito and make the tortilla soggy.

Step 3: If you are not warming the rolled burrito, warm the tortillas before rolling, following the packet directions.

Step 4: Place a tortilla on a work surface. Put 1/4–1/3 cup of rice just below the centre. Top with 1/4–1/3 cup of beef, then add some lettuce, corn, black beans, tomato, red onion, coriander and cheese.

Step 5: Fold the bottom of the tortilla up over the filling, then fold in the sides. Roll it up tightly and wrap it in foil. Serve as is or heat it using one of the methods below.

Step 6: To warm through, pan-fry the burrito in its foil in a dry pan over medium-high heat for a few minutes on each side, until the outside is slightly crisp and warm. For melted cheese, cook it over medium-low heat for 10 minutes or more. Alternatively, bake it in its foil at 180°C/350°F for 20 minutes to warm it through and crisp the tortilla slightly. A burrito straight from the refrigerator will take around 30 minutes to warm through.

Step 7: Serve the burritos with something to dollop or dip, such as sour cream or yogurt and chili sauce. Salsa or guacamole are also options.