Straight from the Tex-Mex playbook, these snug little parcels of delicious beef mince get the golden treatment in the oven before being served with a jumble of freshly spiced rice on the side. Add a dollop of sour cream for dipping and watch everyone rush to the table.
Preheat oven to 200°C fan-forced. Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up any lumps with a wooden spoon, for 5–6 minutes or until golden brown.
Coarsely grate zucchini using a box grater. Rinse and drain black beans. Finely chop coriander stems and roughly chop leaves. Add zucchini, black beans, ½ the smoky cumin and coriander blend, coriander stems, salt and pepper to pan and cook for 3–4 minutes or until zucchini has softened. Stir through tomato paste for 1 minute to coat. Remove from heat.
Place tortillas on a clean work surface. Divide beef mixture between tortillas and sprinkle with cheddar. Fold to enclose filling.
Place burritos, seam-side down, on a lined baking tray. Bake for 10–12 minutes or until golden brown and warmed through. While burritos are cooking, continue with step 5.
Heat rice according to packet instructions. Cut tomato into 1cm pieces and toss with red wine vinegar. Once rice is hot place in a bowl with remaining smoky cumin and coriander blend, chopped coriander leaves and tomato. Season with salt and pepper and mix to combine.
Divide burritos between plates and serve with spiced rice and sour cream.