Beef Burritos

Heat vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Add the ground beef, breaking it up with a wooden spoon, and cook for 6-8 minutes until browned and cooked through. Drain excess fat if needed. Stir in chili powder, cumin, paprika, salt, pepper, and cayenne. Add the black beans and cook for 2-3 minutes until heated through and well combined.

While the beef cooks, warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 30-45 seconds, or heat them individually in a dry skillet for 15-20 seconds per side until pliable. Keep them warm by wrapping in a clean kitchen towel. If using leftover rice, reheat it in the microwave for 1-2 minutes. Prepare all toppings: grate cheese, slice avocado, chop cilantro, and have sour cream and salsa ready for assembly.

Lay each warm tortilla flat on a clean surface. Place about 1/4 cup of rice in the center of each tortilla, leaving space around the edges. Top with 1/4 of the beef and bean mixture, 1/3 cup shredded cheese, 2 tablespoons sour cream, 2 tablespoons salsa, avocado slices, and cilantro. To roll: fold the bottom edge up over the filling, fold in the sides, then roll tightly from bottom to top. Serve immediately while the cheese is melted and filling is warm, or wrap in foil to keep warm.