Cook the beef for the burrito recipe by heating oil in a deep pan, adding finely chopped onion, and cooking on medium heat until it starts to brown.

Add 4 chopped or crushed garlic cloves, mix, and cook for another minute.

Add the ground beef, stirring continuously until it dissolves and changes color. Fry until all liquid is reduced and the beef starts to brown.

Add diced red pepper, mix, and cook for 5 minutes.

Add all spices (paprika, oregano, cumin, salt, and black pepper), mix well, and cook for 2 minutes.

Mix in tomato paste and cook for another 5-10 minutes on moderate heat.

Add drained canned corn and kidney beans (adjust the amount according to your preference).

Mix well, turn off heat, and let the filling cool while you prepare the other ingredients.

Prepare the rice according to the recipe for boiled rice with butter, using basmati rice. Let it cool slightly before assembling the burrito.

Prepare the guacamole or your preferred sauce.

Wash and dry the salad leaves, cut the tomato into cubes.

Lay a tortilla sheet, place some grated cheese on one side, followed by 2-3 spoons of meat and 2 spoons of rice.

Add the guacamole sauce (or any other sauce you want) and a few cubes of tomatoes.

Finally, add 1-2 lettuce leaves (or thin slices of white/red cabbage) and another 1-2 tablespoons of grated cheese.

First, fold the side edges slightly obliquely (notice in the picture that they are not parallel);

With both hands, tightly roll the side with the filling towards the middle, making a single turn.

Bring the wings of the remaining side edges to the middle and continue to roll the burrito again.

Heat a dry pan without oil on the stove. Place the burrito rolls to brown, seam side down.

Quickly turn them on all sides until nicely browned. Stay nearby to keep turning the rolls.

Serve the burrito rolls whole or cut in half, possibly with some yogurt on the side or spicy salsa

Good appetite!