Homemade burritos are easy to make and usually a favourite at family get-togethers. These wraps are filled with Tex-Mex flavours and plenty of cheddar cheese along with beef and beans.

Yield: Serves 8.



  • 8 flour tortillas (10 inch)
  • 2 cups shredded cheddar cheese
  • 1 cup water
  • 1/2 cup long grain white rice
  • 1/4 tsp salt
  • 1 cup canned black beans, rinsed and drained
  • 1 tbsp canola oil
  • 1 lb (0.5 kg) lean ground beef
  • 1 1/2 tsp oregano, crumbled
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • Salsa*
  • Sour cream*
  • Toppings: chopped romaine lettuce, diced tomatoes, diced onion, chopped fresh cilantro*


  1. Place tortillas on parchment paper-lined rimmed baking sheets. Sprinkle 1/4 cup cheese over each tortilla; set aside.
  2. Combine water, rice and 1/4 tsp salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat. Fluff rice with a fork. Stir in beans. Cover and set aside.
  3. Preheat oven to 400°F.
  4. Heat oil in a medium frypan over medium heat. Add beef and cook, stirring to break up beef, until browned and cooked through. Drain off excess fat. Add oregano, chili powder, cumin, 1/2 tsp salt, pepper, garlic powder and onion powder to beef; cook, stirring, for 1 minute. Remove from heat; cover and set aside.
  5. Bake tortillas just until cheese is melted. On each tortilla, spread about 1/4 cup rice mixture over melted cheese. Place about 1/4 cup beef mixture over rice mixture. Top with salsa, sour cream and toppings. Fold bottom edge of tortillas 1 inch over filling. Fold sides of tortillas to centres, overlapping edges. Roll up to enclose filling.
Nutritional analysis per serving:

517 calories, 22.6 g fat, 26 g protein, 51.2 g carbohydrate, 4.5 g fibre, 904 mg sodium

*Ingredient not included in nutritional analysis.