Beef Burritos

Cook the Rice

Combine the rice and 2 cups of water in the medium saucepan over high heat.

Bring the water to a boil, then reduce the heat to low.

Cover the saucepan and simmer for 18 minutes until the water is fully absorbed.

Remove from heat and let the rice sit, covered, for 5 minutes, then fluff with a fork.

Cook the Beef

Heat the vegetable oil in the large skillet over medium-high heat.

Add the diced onion and cook, stirring occasionally, for 3 minutes until softened.

Add the minced garlic and cook for 30 seconds, stirring constantly.

Add the ground beef and break it apart with a wooden spoon.

Cook the beef for 6 to 8 minutes, stirring occasionally, until no pink remains.

Carefully drain any excess fat from the skillet using a spoon or by tilting the pan.

Season the Beef

Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the beef.

Stir to coat the beef evenly with the spices.

Pour in the tomato sauce and stir to combine.

Reduce heat to low and simmer for 3 minutes until the sauce thickens slightly.

Warm the Beans

Place the refried beans in the small saucepan over low heat and stir occasionally for 3 to 4 minutes until heated through.

Warm the Tortillas

Wrap all 4 tortillas in a damp paper towel and microwave on high for 30 seconds until warm and pliable.

Assemble the Burritos

Lay one warm tortilla flat on a clean work surface.

Spread about 2 tablespoons of refried beans down the center of the tortilla, leaving a 2-inch border on each side.

Spoon about 1/4 cup of cooked rice on top of the beans.

Add a generous scoop of the seasoned beef mixture on top of the rice.

Sprinkle about 1/4 cup of shredded cheese over the beef.

Top with a spoonful each of sour cream, salsa, shredded lettuce, and diced tomato.

Wrap the Burritos

Fold the two short sides of the tortilla inward over the filling.

Fold the bottom edge of the tortilla up and over the filling, tucking it snugly.

Roll the burrito forward tightly to seal it, seam-side down.

Repeat steps 6 and 7 for the remaining 3 burritos.

Optional: Toast the Burritos

Place each burrito seam-side down in the same large skillet over medium heat for 1 to 2 minutes per side until lightly golden and crisp.

Serve

Serve the burritos immediately with extra salsa and sour cream on the side.