2 tablespoons (30 ml) vegetable oil
250 g (about 8.8 oz) minced beef
2 cloves garlic, chopped
1 clove
Onion Salt and pepper to taste
1 small tomato, diced
1 small onion, diced
1 small green pepper into small strips
1/2 cup (125 ml) cooked rice (ideal for throwing in leftovers from the night before)
1/2 cup red or black beans rinsed and drained
1 tablespoon (15 ml) cumin seeds
1 tablespoon (15 ml) chilli powder
1/2 cup (125 ml) grated cheese of choice (sharp cheddar, Monterey Jack, etc.)
Sauces and condiments to taste (fresh cilantro, lettuce, black olives, sour cream, guacamole, hot sauce, salsa fresca, etc.)
In a pan with half the oil over medium heat, brown the beef for about 5 minutes, then add the garlic and cloves.
Season with onion salt and pepper and cook for about 2 minutes more.
Discard the cloves and set aside.
In the same pan, heat the remaining oil over medium heat and fry the tomato for about 3 minutes.
Add the onion and pepper and fry for about 3 minutes.
Add the rice, beans, meat, cumim and chilli powder and cook for about 2 minutes more.
Remove from the heat, add the cheese and mix well.
Divide the mixture between 2 large tortilla breads, add the sauces and spices and roll up, folding the ends inwards.
Cut in half and serve.