Heat the olive oil in a large skillet over medium-high heat. Sauté the chopped onion for 2 minutes.

Add the ground beef and cook until almost browned. Drain any excess grease.

Stir in chili powder, cumin, smoked paprika, onion powder, oregano, salt, black pepper, cayenne, garlic, salsa, and green chilies. Cook until the beef is fully cooked and flavors are combined. Set aside to slightly cool.

Warm the flour tortillas either in the microwave wrapped in damp paper towels or on a hot skillet to make them pliable for rolling.

For 10-inch tortillas: layer each with about ¼ cup rice, ¼ cup beans, 1½ tablespoons chipotle sauce, 1½ tablespoons guacamole, ⅓ cup beef mixture, and 2 tablespoons shredded cheese. Adjust portions slightly for larger tortillas.

Roll each burrito tightly by folding in the sides and then rolling from the bottom up.

In a skillet: toast each burrito over medium heat, rotating until golden and crispy on all sides.

In the oven: bake at 400°F for 18–20 minutes. Brush with oil or spray for crispiness.

In the air fryer: cook at 400°F for 7–9 minutes, flipping halfway through.

 

Serve warm with extra chipotle sauce, sour cream, salsa, or guacamole.