Cook the taco beef

• Add the lean ground beef to a pan with cooking spray and cook on high heat until about halfway done.
• Add the taco seasoning, diced red onion and bell pepper and cook until soft.
• Add the fajita sauce and mix well.

Make the Mexican red rice

• Melt the light butter in a pan, then add the washed rice.
• Add the seasonings and tomato paste and toast until fragrant.
• Pour in the chicken stock, bring to a bubble and simmer until fully cooked.

Assemble the burritos

• On a warm tortilla, add a portion of the rice, a portion of the beef and the low fat cheese.
• Fold in the sides, roll into a burrito and repeat for the remaining tortillas.

Toast and store

• Toast the burritos in the pan, folded side down, to seal.
• Let them cool, then wrap in foil and store in the fridge or freezer.