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A burrito stuffed to the point of structural failure with beef, extra cheese, and sour cream. High calorie lunch that's basically a meal for two — but you're not sharing.
Heat a large skillet over medium-high heat and add the vegetable oil. Once hot, add the diced onions and sauté for about 2 minutes until translucent.
Add the ground beef to the skillet, breaking it apart with a spatula. Cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Drain excess fat if needed.
Reduce heat to medium. Sprinkle in salt, black pepper, cumin, chili powder, smoked paprika, and garlic powder; stir well and cook for 1-2 minutes to let spices bloom and infuse the beef.
Warm the tortillas in a dry skillet or microwave until pliable. Lay each tortilla flat and layer in this order: rice, black beans, seasoned beef, cheddar cheese, Monterey Jack cheese, lettuce, tomato, and then a very generous dollop of sour cream.
To assemble, fold in the sides of the tortilla and roll tightly from the bottom up. For extra melt, return the burritos seam-side down to a hot skillet for 1-2 minutes so the cheese becomes gooey and the outside crisps.
Let burritos rest for 2 minutes before cutting in half to avoid ingredient blowout.
