Crispy Beef & Bean Burritos

In a small pot, combine rice, half the Tex-Mex paste (you’ll use the rest later), 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 18-20 minutes. Fluff rice with a fork. Keep covered off heat until ready to serve.

Heat a drizzle of oil in a medium pot over medium-high heat. Add beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

In a medium pot, combine beans and their liquid, 1 TBSP butter (2 TBSP for 4 servings), and ¾ tsp salt (1½ tsp for 4) over medium-high heat. Cook, stirring occasionally, until beans are warmed through, 3-4 minutes. Turn off heat; transfer to a medium bowl and cover to keep warm. Wash out pot.

Use pot used for beef here.

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pot over medium-high heat. Whisk in 1 TBSP flour (2 TBSP for 4) and cook, whisking, until lightly browned, 30 seconds. Whisk in ½ cup water (1 cup for 4) and remaining Tex-Mex paste until combined. Whisk in cream cheese until smooth. Cook until sauce has thickened, about 1 minute. (Add a splash of water if sauce becomes too thick.) Cover to keep warm.

Place tortillas on a clean work surface. Place ⅔ cup rice in a line on the bottom third of each tortilla. Drain beans. Top rice with ⅔ cup beans and guacamole. (You’ll have some rice and beans left over—save for serving!) Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.

Top rice with beef along with beans (use less rice and beans if necessary).