Ingredients

Method

1. 1

   In a large pan or skillet over medium heat, add oil. Add the jasmine rice and toast, stirring constantly, until lightly golden.

2. 2

   Season the rice with garlic powder, onion powder, and chicken bouillon powder. Stir to combine.

3. 3

   Pour in the tomato sauce and add the sweet corn. Stir everything together.

4. 4

   Add 3 cups of water, salt, and oregano. Stir well to combine all ingredients.

5. 5

   Bring the mixture to a boil.

6. 6

   Once boiling, cover the pan with a lid, reduce the heat to low, and let it simmer for about 20 minutes, or until all the liquid is absorbed and the rice is fluffy.

7. 7

   In a separate large skillet, cook the ground beef over medium-high heat, breaking it apart with a spatula, until it is fully browned.

8. 8

   Drain the excess grease from the skillet.

9. 9

   Season the cooked beef with tomato bouillon, garlic powder, onion powder, smoked paprika, chili powder, and cumin.

10. 10

    Pour in the water and enchilada sauce. Stir everything together until well combined.

11. 11

    Let the mixture simmer on low heat to allow the flavors to meld.

12. 12

    In another skillet, heat oil over medium heat. Add the sliced yellow onion and jalapeño and sauté until softened.

13. 13

    Add the two cans of drained pinto beans to the skillet.

14. 14

    Pour in about half a cup of water.

15. 15

    Season with garlic powder, onion powder, and salt.

16. 16

    Bring the mixture to a boil and let it cook for about 10 minutes.

17. 17

    Using a potato masher, mash the beans in the pan to your desired consistency.

18. 18

    If the beans are too thick, add a little more water and continue mashing until you reach a smooth, creamy texture.

19. 19

    Preheat your oven to 350°F (175°C).

20. 20

    Pour a thin layer of enchilada sauce into the bottom of a large baking dish and spread it evenly.

21. 21

    Lay a large tortilla on a flat surface. Spread a line of refried beans down the center.

22. 22

    Top the beans with a scoop of Spanish rice.

23. 23

    Add a layer of the seasoned ground beef.

24. 24

    Sprinkle a generous amount of shredded Colby Jack cheese over the fillings.

25. 25

    Tightly roll up the tortilla to form a burrito.

26. 26

    Place the rolled burrito seam-side down in the prepared baking dish. Repeat with the remaining tortillas and fillings.

27. 27

    Pour the remaining enchilada sauce evenly over the top of the burritos.

28. 28

    Sprinkle the remaining Colby Jack cheese over the sauce.

29. 29

    Cover the baking dish tightly with aluminum foil.

30. 30

    Bake at 350°F (175°C) for 30 minutes, or until heated through and the cheese is melted and bubbly.

31. 31

    Carefully remove from the oven, serve onto a plate.

32. 32

    Garnish with shredded lettuce, diced tomatoes, and a dollop of sour cream before serving.