Burritos mexicains

03 — Method

1. Cook the rice in the medium saucepan with 600 ml (2½ cups) salted water and 1 tsp ground cumin, covered over low heat, for 18 minutes. Let stand 5 minutes, covered, off the heat.
2. Peel the red onion and chop into small 3 mm (⅛ in) dice. Remove the germ from the 5 garlic cloves and chop. Stem and seed the red bell pepper and cut into 5 mm (¼ in) dice.
3. Heat 3 tbsp olive oil in the large sauté pan over medium-high heat. Cook the onion 5 minutes until golden. Add the garlic and pepper and cook 5 minutes, stirring, until tender.
4. Add the 500 g (1 lb 2 oz) ground beef and cook 10 minutes over high heat, breaking it up with a wooden spoon, until well browned.
5. Stir in the smoked paprika, remaining cumin, mild chili powder and dried oregano and toast 1 minute. This step gives the filling depth.
6. Drain and rinse the 400 g (14 oz) canned kidney beans. Add them to the pan with the drained corn and cook 5 minutes over medium heat to warm through. Season with fleur de sel and plenty of pepper.
7. Warm the 8 tortillas in the large dry skillet, 30 seconds per side, so they're soft and roll without tearing.
8. Fill the center of each tortilla: 2 tbsp rice, 2 tbsp beef-bean mixture, grated cheese, crème fraîche (or sour cream), guacamole, salsa, chopped cilantro and a squeeze of lime. Fold in the sides, then roll up tightly.