Burrito

The burrito is a richly filled, rolled-up tortilla, where the balance of the different textures and flavours is the point: soft rice, spiced meat, beans and cheese in one package. It is best warm, held in the hand.

For the base:

1. Cook the 200 g rice and keep it warm.

2. Fry the 400 g minced meat in a pan, season it with the 1 teaspoon chilli and salt, then fry it crumbly.

For filling:

3. Warm the 4 tortillas in a dry pan so they are pliable.

4. Into the middle of each layer rice, meat, the 200 g beans, the 2 diced tomatoes and the 100 g grated cheese – do not overstuff it, so it can be rolled up.

5. Fold in the two ends, then roll it up tightly.

6. Serve fresh, with sauce to taste.

Tip: You can sear the rolled burrito seam-side down in a pan for a few minutes – this way it does not come apart, and the edges turn crisp.