Heat oil in a large frying pan. Add onion and garlic and gently saute for 1 or 2 minutes.

Add the minced beef and cook until browned.

While the beef is browning, mix together the cumin, oregano, chilli powder and black pepper.

Dissolve the beef stock pot/cube in 50ml of boiling water.

Add the burrito seasoning mix to the browned beef and stir through. Add the beef stock, tomato puree and chipotle paste (if using), and cook for a further 10 minutes on a low simmer until most of the liquid has evaporated – but don’t allow the beef to dry out.

Remove from the heat and leave to cool for about 5 to 10 minutes.

Assemble the burritos by laying each tortilla out flat. Place some rice in the lower centre, followed by the beef mixture. Add any additional toppings and fold the sides and roll up to secure everything inside. Wrap in foil to hold everything in place.

Eat right away or heat up when you are ready to serve them. Heat in a preheated oven (180C) for 20 minutes or, pan fry for 5 to 10 minutes.