Step 1: Prepare the Beef Filling

• Heat olive oil in a large skillet over medium-high heat until shimmering.
• Add onion and cook for 3-4 minutes until softened and translucent.
• Add ground beef and break it apart with a wooden spoon. Season with a pinch of salt and pepper.
• Cook the beef until no pink remains, about 5-7 minutes, stirring occasionally.
• Add the garlic and cook for another 30 seconds until fragrant.
• Drain excess fat if necessary (but leave a little for flavor).
• Add tomato paste and spices (chili powder, cumin, oregano, paprika, and cayenne if using). Stir to coat the meat evenly and cook for 1 minute until fragrant.
• Pour in the beef broth or water, stirring to scrape up any browned bits from the bottom of the pan. This is flavor gold!
• Simmer for 5-7 minutes until most of the liquid has reduced but the mixture is still moist.
• Taste and adjust seasonings as needed. The filling should be bold and well-seasoned since it will be combined with milder ingredients.

Step 2: Warm the Tortillas

There are a few ways to make your tortillas pliable:

• Microwave method: Place tortillas between damp paper towels and microwave for 20-30 seconds.
• Stovetop method: Quickly heat each tortilla in a dry skillet for 10-15 seconds per side.
• Oven method: Wrap the stack in aluminum foil and heat in a 300°F oven for 10 minutes.

Step 3: Assemble Your Burritos

• Working with one tortilla at a time, lay it flat on your work surface.
• Spread about 1/3 cup of rice in a rectangular shape slightly off-center toward the bottom third of the tortilla.
• Top with about 1/3 cup of the beef mixture spread evenly over the rice.
• Add a few tablespoons of beans across the beef.
• Sprinkle with a generous handful of cheese (about 1/3 cup).
• Add your choice of cold toppings - some pico de gallo, lettuce, sour cream, avocado, and cilantro. Don't overdo it or your burrito will be hard to roll!
• Squeeze a little lime juice over the fillings for a brightness boost.

Step 4: Master the Burrito Fold

• Fold the bottom edge up and over the filling, pulling it back slightly to tighten the roll.
• Fold in both sides toward the center.
• Tightly roll up from the bottom, keeping the sides tucked in, until the burrito is completely rolled.
• For the perfect seal, you can place the burrito seam-side down in a hot, dry skillet for 1-2 minutes until it's sealed and lightly toasted.
• Optional: Wrap in foil if you're taking it to go or want to keep it warm.

Step 5: Serve and Enjoy

• Cut in half on a diagonal if desired (perfect for showcasing that beautiful cross-section).
• Serve immediately with extra salsa, sour cream, and hot sauce on the side.
• Watch them disappear and accept your burrito master status with humility.