Corn & Bean Burritos with Beef

Chop the onion and slice the green chili pepper into small circles.

Drain and rinse the canned sweet corn and black beans.

Wash your salad mix.

Combine half a coffee cup of rice with 1.5 water (use the same coffee cup as measurement) in a pot. Add a pinch of salt and 1 teaspoon of butter.

Bring the rice to a boil over high heat. Once it starts boiling, reduce the heat to low (setting 1 on most stoves), cover with a lid, and cook for 20 minutes.

After 20 minutes, remove from heat, open the lid, and fluff the rice with a fork. Cover again and let it rest for another 10 minutes.

Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion and cook until it softens, about 5-7 minutes.

Mince the garlic and sprinkle with a pinch of sea salt to help release its fragrance. Cook for about 1 minute until aromatic.

Stir in the sliced green chili pepper and cook for another minute.

Add the 400g minced beef to the pan. Break it up with a spoon and cook until it changes color and is fully browned, about 8-10 minutes.

Season the beef with salt, black pepper, turmeric powder, garlic powder, onion powder, cayenne pepper, chili flakes, cumin powder, sugar, and sweet red pepper powder. Mix well to ensure the spices are evenly distributed.

Stir in 2 tablespoons of tomato concentrate and mix it thoroughly with the meat. Continue to cook for another 5 minutes, allowing the flavors to meld.

Finally, add the drained sweet corn and black beans to the pan. Heat through for 2-3 minutes, stirring gently.

Lay out one large tortilla wrap on a clean surface.

Spread 1 tablespoon of cream cheese evenly over the tortilla.

Spoon a generous amount of the cooked rice onto the center of the wrap, followed by a portion of the beef and bean filling.

Add some fresh mixed salad and a sprinkle of chopped green onion.

Drizzle with BBQ sauce and Sriracha sauce according to your taste.

To wrap, fold in the sides of the tortilla, then tightly roll it up from the bottom.