How to make
Heat the oil in a pan to a moderate temperature. Chop the onion and garlic finely. Saute them until they soften, around 5 minutes.
Add the minced meat and stir with a wooden fork too achieve a crumbly texture. Season with the oregano, cummin, black pepper, paprika, and salt. Stir well.
Add the diced tomato, corn and kidney beans. Cook for around 15-20 minutes, until the minced meat is cooked and most of the liquid has evaporated.
Grate the cheese.
Heat the tortilla wraps one by one in a pan on the stove. Place the yellow cheese lengthwise on each tortilla, then the filling and finally the cooked rice.
Wrap the mexican burrito by folding the lower side, to keep the filling in, and then roll them lengthwise. Top each tortilla with a some sour cream and finely chopped fresh cilantro (or parsley).
Enjoy!
