Warm the tortillas: Wrap the stack in a clean kitchen towel and microwave for 30–45 seconds, or warm in a dry skillet over low heat. Warm tortillas are less likely to tear when rolling.

Cook the onion and garlic: Heat oil in a large skillet over medium heat. Add the diced onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds more.

Brown the beef: Add ground beef to the skillet. Season with salt and pepper. Cook, breaking it up with a spatula, until no longer pink and slightly browned, about 6–8 minutes. Drain excess fat if needed. If using pre-cooked shredded beef, warm it with the onions and garlic for 2–3 minutes.

Add spices and sauce: Stir in chili powder, smoked paprika, and cumin. Cook 30 seconds to bloom the spices. Pour in the BBQ sauce and reduce heat to medium-low. Simmer 3–4 minutes until thick and glossy.

Fold in beans and corn: Add black beans and corn. Stir to combine and heat through. Taste and adjust salt, pepper, or BBQ sauce as needed.

Optional rice layer: If using rice, keep it warm and lightly season with a pinch of salt and a squeeze of lime for brightness.

Assemble the burritos: Lay a warm tortilla on a flat surface. Add a small scoop of rice (if using), a generous spoonful of BBQ beef mixture, and a handful of shredded cheese. Don’t overfill—aim for the center third of the tortilla.

Roll tightly: Fold the sides in, bring the bottom edge up over the filling, and roll forward, keeping it snug. Repeat with remaining tortillas and filling.

Crisp (optional but highly recommended): Heat a clean skillet over medium heat. Place burritos seam-side down and cook 1–2 minutes per side until lightly golden and the cheese is melty.

Serve: Slice in half if you like. Add a dollop of sour cream or Greek yogurt, a sprinkle of cilantro, and a squeeze of lime. Offer hot sauce on the side.