BEEF AND BEAN BURRITOS

Makes: 8 servings 8 flour tortillas (10 inch/25 cm) 2 cups (500 mL) shredded cheddar cheese 1 cup (250 mL) water 1/2 cup (125 mL) long-grain white rice 1/4 tsp (1 mL) salt 1 cup (250 mL) canned black beans, rinsed and drained 1 tbsp (15 mL) canola oil 1 lb (454 g) lean ground beef 1 ½ tsp (7.5 mL) oregano, crumbled 1 tsp (5 mL) chili powder 1 tsp (5 mL) ground cumin 1/2 tsp (2.5 mL) salt 1/4 tsp (1 mL) freshly ground pepper 1/8 tsp (0.5 mL) garlic powder 1/8 tsp (0.5 mL) onion powder Salsa, to taste Sour cream, to taste 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 (60 mL) cheese over each tortilla; set aside.

2. Combine water, rice and 1/4 tsp (1 mL) salt in a saucepan. Bring to a boil.

3. Reduce heat and simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.

4. Fluff rice with a fork. Stir in beans. Cover and set aside. 5. Preheat oven to 400 F (205 C). 6. Heat oil in a medium frying pan over medium heat. Add beef and cook, stirring to break up beef, until browned and cooked through. Drain off excess fat.

7. Add oregano, chili powder, cumin, 1/2 tsp (2.5 mL) salt, pepper, garlic powder and onion powder to beef; cook, stirring, for 1 minute. Remove from heat; cover and set aside.

8. Bake tortillas just until cheese is melted.

9. On each tortilla, spread about 1/4 cup (60 mL) rice mixture over melted cheese. Place about 1/4 cup (60 mL) beef mixture over rice mixture. Top with salsa, sour cream to taste and other toppings.

10. Fold bottom edge of tortillas 1 inch (2.5 cm) over filling. Fold sides to centres, overlapping edges. Roll up to enclose filling.