Burning Mexico right at your home!

Summary

Ingredients

• 1 onion
• 2 cloves of garlic
• 3 tomatoes
• 150 g semi-hard cheese
• 3-5 sprigs of cilantro
• 200-220 g of iceberg lettuce
• 150 g canned corn
• 150 g canned beans
• 100 g of rice
• 1 tablespoon vegetable oil
• 500 g ground beef
• 1 teaspoon onion powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 2 teaspoons of cumin
• 2 teaspoons of paprika
• ¼ a teaspoon of ground black pepper
• 1 stream of cayenne pepper
• 2 tablespoons tomato paste
• 3 tablespoons of water
• 6-8 tortillas

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Instructions

1. Chop the onion and garlic. Cut the tomatoes into cubes. Grate the cheese on a coarse grater. Chop the cilantro. Pick up the salad. Drain the corn and beans. Boil rice until tender and cool slightly.
2. In a skillet, heat oil over high heat. Brown half of the onion and garlic for a couple of minutes. Add the beef and cook for another 10-20 minutes. Add the onion powder, oregano, salt, caraway seeds, paprika, black and cayenne peppers a couple of minutes before cooking. Pour in tomato paste with water and leave on the stove for another 3 minutes. Cool slightly.
3. Place rice, beef, lettuce, corn, beans, tomatoes, onions, cheese, and cilantro on each. Wrap in envelopes and brown in a skillet for 2-3 minutes on each side. Or wrap the burritos in foil and bake for 15–20 minutes in the oven at 180 ° C.