Preparation

• Mix the seasonings together in a small bowl. They will be used in the rice and ground beef.
• Start the Rice. Rinse it well. Add the rinsed rice, water and can of fire roasted tomatoes and 1 teaspoon of the taco seasonings. Stir well, place on medium/low heat.
• Let the rice simmer on low, covered for about 18-20 minutes. Stir often throughout to ensure the rice doesn’t burn! If it needs ¼ cup more water, add it.
• Make Chipotle sauce. Add all the ingredients to a small food processor. Blitz everything together. Taste and adjust as needed.
• Make the ground beef! Add the beef to an oiled pan, add the diced onions and leftover taco seasonings.
• Simmer on medium for about 4 minutes. Add the tomato paste in, cook for another few minutes or until the beef is cooked through.
• Prepare the Tortillas. Warm the flour tortillas in a microwave or on a dry skillet until they are pliable.
• Fill the Burritos. Add a spoonful of the rice, followed by ground beef and drizzle the chipotle sauce over.
• Roll the Burritos: Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom.
• Grill the Burritos in cheese. Heat a skillet or griddle over medium heat. Sprinkle some cheese (about ¼ cup of cheese) directly onto the heated skillet. Place the burrito on top of the cheese (seam side down) and cook until the cheese is golden brown and crispy, about 3-4 minutes per side.
• Serve the grilled cheese burritos warm with extra sauce on the side to dip in and enjoy! Feel free to top with salsa.