Bean and Beef Burritos

We needed something quick and easy for dinner on a lazy Sunday afternoon and the latest Cook's Country was able to provide. I tried making it as written and it was okay... not great though. I made a few adjustments that TF agrees give it a bit more body and flavour. I think this recipe provides a solid base, but I'd probably tweak it even more if I made it again.

Beef and Bean Burritos
Adapted from Cook's Country August/September 2015
1 (15 oz.) tin black beans, divided
1 Tbsp. canola oil
2 onions, minced
1 bay leaf
1 Tbsp. cumin seeds, bruised
1/2 Tbsp. coriander, crushed
1 Tbsp. chipotle chiles in adobo sauce
1 Tbsp. garlic paste
800g lean ground beef
1 (14 oz.) tin fire-roasted diced tomatoes
1 tsp. coarse sea salt
1/2 c. fresh cilantro, minced
lettuce
cheddar cheese, grated
sour cream
tortillas

1. Drain and rinse the beans. Set half aside and mash the other half with 1/2 c. water.
2. Heat oil over medium. Add onion and cook until slightly browned.
3. Add bay leaf, cumin seeds, and coriander and cook for 1 minute.
4. Add chiles (and their sauce) and garlic paste and cook for an additional minute.
5. Add beef, breaking up chunks, and cook until no longer pink. (~10 minutes.)
6. Add mashed beans and tomatoes. Cook until most of the liquid is gone.
7. Add whole beans, salt, and cilantro. Cook until warmed through.
8. Fill tortillas with beef-bean mixutre, top with shredded lettuce, grated cheese, sour cream, and any other toppings you desire. Wrap and enjoy!