Instructions

• Heat a large skillet over medium-high. Add 1 pound ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat and return the beef to the skillet.
• Add the finely chopped small onion and 2 cloves minced garlic to the skillet with the beef. Cook, stirring occasionally, about 3–4 minutes, until the onion is soft and translucent.
• Stir in 1 ounce taco seasoning and ½ cup water. Reduce heat to medium and cook about 2–3 minutes, stirring occasionally, until the seasoning coats the beef and the sauce thickens.
• Add 15 ounces black beans (drained and rinsed) and 1 cup cooked rice to the skillet. Stir to combine and cook 2–3 minutes, until the beans and rice are heated through. Remove the skillet from the heat and set aside.
• Warm the 4 large flour tortillas until pliable: either heat each briefly in a dry skillet over medium (about 15–30 seconds per side) or microwave stacked tortillas until warm (about 20–30 seconds).
• Divide the beef–bean–rice mixture evenly among the 4 warmed tortillas, placing the filling in the center of each tortilla.
• Sprinkle the 1 cup shredded cheddar (or Monterey Jack) evenly over the filling on each tortilla, then add about 1/4 cup salsa (or pico de gallo) to each (using the 1 cup salsa total).
• Fold the sides of each tortilla toward the center, then roll each tortilla up from the bottom to fully enclose the filling. Place each rolled burrito seam-side down.
• Preheat an air fryer to 400°F (200°C). Place the rolled burritos seam-side down in the air fryer basket without overcrowding. Cook 3–5 minutes, until the tortillas are golden and crispy.
• If you do not have an air fryer, heat a nonstick skillet over medium and place the rolled burritos seam-side down in the skillet. Cook 2–3 minutes per side, turning carefully, until golden and crispy.
• Serve the burritos topped or served with 1 cup sour cream, sliced avocado from 1 avocado, chopped fresh cilantro for garnish, and lime wedges on the side.