Try this Mexican recipe for a delicious family friendly meal.
Preheat the oven to gas 6, 200°C, fan 180°C. Tip the rice into a pan. Pour over 200ml (7fl oz) cold water. Bring to the boil and cook for 10 minutes, until most of the water has evaporated. Add the beans, cover the pan, reduce the heat to its lowest setting and leave to steam for 5 minutes until the rice is cooked.
Meanwhile, mix the olive oil, cumin, oregano and cayenne. Season the steaks and rub all over with the oil mixture. Set aside.
Wrap the tortillas in a sheet of tin foil and put in the oven for 5 minutes until soft and pliable.
Heat a griddle pan until smoking hot and cook the steaks for 2-3 minutes on each side for medium rare (4-5 minutes for well done). Remove from the pan and slice.
Just before serving, spoon a little of the rice and beans into the middle of each tortilla. Top with slices of steak, salsa and a spoonful of sour cream. Fold over the edges of the tortillas. Then tightly roll up each one so that the filling is enclosed. Heat a frying pan over medium heat. Cook the rolled up burritos for 1-2 minutes on each side until crisp. (If you’re concerned about the filling coming out, then secure each with a toothpick.) Serve straight away.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.