Air Fryer Burritos

• 120 g Long-grain white rice
• 1 tsp Fine sea salt
• 1 tbsp Olive oil
• 250 g Minced beef
• 1 tsp Ground cumin
• 1 tsp Ancho chili powder
• ¼ tsp Black pepper
• 240 g Canned black beans
• 100 g Cheddar cheese
• 2 pieces Flour tortillas, large
• 120 g Salsa
• 80 g Sour cream
• 1 piece Lime

1. Cook the rice in salted boiling water until tender, 10–12 minutes, then drain well. Spread it on a plate to steam off for a few minutes so the burritos do not go soggy.
2. Heat the olive oil in a frying pan over a medium-high heat and cook the minced beef for 6–8 minutes, breaking it up, until browned. Stir in the cumin, ancho chilli powder, salt and black pepper, then take off the heat.
3. Rinse the black beans in a colander and shake dry. In a bowl, mix the rice, beef, beans and Cheddar until well combined.
4. Warm the tortillas briefly so they are flexible, then divide the filling between them. Roll up tightly into burritos, tucking in the sides as you go.
5. Air-fry at 200°C (390°F) for 8–10 minutes, turning halfway, until golden and crisp and the centre is hot. Rest for 2 minutes before cutting in half if you like.
6. Serve with salsa and sour cream for dipping. Cut the lime into wedges and squeeze over the burritos to finish.

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