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For the spice blend:
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In a mixing bowl, whisk together all ingredients.
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Set aside.
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For the ground beef:
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Use a deep frying pan with a lid to cook the ground beef.
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Heat frying pan over medium heat; cook together the ground beef, onion and garlic, breaking up the ground beef well.
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When ground beef is no longer pink, remove pan from burner and drain grease.
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Return pan with meat mixture to the burner.
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Sprinkle with spice blend; stir well.
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Whisk together the tomato paste and beef stock in a small bowl.
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Pour it over the meat mixture.
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Bring meat mixture to a simmer then cover pan, leaving lid slightly askew to allow steam to escape.
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Simmer, stirring occasionally, until most of the liquid has evaporated, but the meat mixture is still moist.
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If meat mixture becomes too dry, add a little water or additional stock.
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While meat is cooking, make the spicy gravy.
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For the spicy gravy:
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In a saucepan, melt butter over medium heat.
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Make a roux by sprinkling the melted butter with flour and whisking together until smooth.
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Cook, whisking constantly, just until the roux begins to turn a light golden brown and smells nutty.
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While whisking briskly, slowly add the beef stock to the roux.
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Be careful because of the steam and sputtering when the stock is added.
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Add the tomato sauce and whisk together.
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Add the spice blend.
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Whisk well.
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Bring to a simmer over medium heat.
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Simmer for 10-15 minutes, stirring frequently, until gravy has thickened to the consistency of tomato sauce.
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If it gets too thick, add a little water to thin the sauce.
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For the assembly of the burritos:
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Heat oven to 350 F. Lightly butter a 9- x 13-inch baking dish.
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Set aside.
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Place one end of a kitchen towel on a dinner plate.
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Place the tortillas on the towel and cover with the remaining portion of the towel.
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Warm the tortillas in the microwave for 1 minute at 50% power.
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Check tortillas for warmth and pliability.
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Repeat process in microwave if necessary.
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An additional method of warming the tortillas is to warm them one at a time in a hot skillet.
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Just heat one side of the tortilla until softened and then turn it over to warm and soften the other side.
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Keep warmed tortillas between a folded over kitchen towel.
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Working with one tortilla at a time, lay a tortilla on a flat surface such as a cutting board or a clean counter top.
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Spoon approximately 1/4 cup meat mixture, 1/4 cup prepared rice and 3 tablespoons black beans a little off center across the tortilla.
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Fold in tortilla sides, wrap one end snugly over filling and roll up in remaining tortilla, tucking in sides as needed.
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Place burrito in baking dish.
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Repeat process with remaining tortillas.
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Ladle spicy gravy over the burritos.
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Note: You may not need all of the gravy.
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Extra gravy can be passed at the table.
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Sprinkle grated cheese over burritos.
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Place in oven and bake until cheese has melted, about 20 minutes.
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Serve as desired.
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Notes: Suggested toppings: guacamole, pico de gallo, sour cream and chopped lettuce.
