Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until soft, about 3 minutes.

Add ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 5-7 minutes.

Stir in chili powder, cumin, smoked paprika, onion powder, dried oregano, salt, pepper, and cayenne pepper (if using). Cook for another 2 minutes.

Add minced garlic, salsa, and diced green chilies to the beef mixture. Cook for an additional 3 minutes, stirring occasionally.

Warm tortillas in the microwave or on a skillet to make them pliable.

Lay out a tortilla and spread a layer of rice, followed by black beans, the beef mixture, sour cream or Greek yogurt, guacamole, and shredded cheese.

Fold in the sides of the tortilla and roll it up tightly to form a burrito. Repeat with the remaining tortillas.

For a crispy exterior, heat a skillet over medium heat and toast the burritos until golden brown on each side, or bake in a preheated 400°F oven for 10 minutes.