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1
Cook the rice with the tomato purée and ground cumin until the grains are tender and the tomato has been fully absorbed. The rice should colour evenly and carry no standing liquid — every grain must be separate and dry.
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2
Warm the refried beans or pinto beans in a pan over low heat, stirring until heated through and spreadable. Hold warm.
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3
Warm each flour tortilla on a flat grill or in a dry pan until it is fully pliable and yields without resistance when bent. A cold tortilla cracks during rolling and the burrito is lost at this point — this is where the dish lives or dies.
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4
Lay the warm tortilla flat. Place the rice first, in a compact band across the lower third of the tortilla — the rice is positioned first to absorb excess liquid from the salsa and beans and prevent a wet base. Add the beans, then the protein, then the salsa.
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5
Add the sour cream, shredded cheese, and guacamole over the preceding layer. Keep all fillings within the same band — nothing should reach the edges of the tortilla.
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6
Fold the bottom edge of the tortilla up and over the filling. Fold both sides in firmly. Roll the burrito away from you in one continuous, tight motion, pressing the filling back as you roll. The finished cylinder should be compact and hold its shape under light pressure — any slack indicates the roll must be redone.
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7
Place the burrito seam-side down on a sheet of aluminium foil. Roll the foil tightly around the burrito, twisting the ends to secure. The foil is structural: it holds the cylinder together and creates the peelable eating format. The wrapped burrito should be rigid along its full length.