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Heat the oil in a large frying pan.
Add the beef and onions to the pan. Cook until the beef is browned and onion is clear (10 mins).
Add the cumin, smoked paprika, oregano, tomato purée, and season with salt and pepper. Cooked for 5 mins.
Add the tomatoes and tomato purée. Simmer for 5 mins.
Turn off the heat, stir in the lime juice and season with salt and pepper.
Place a tortilla on a clean work surface. Sprinkle a hand full of cheese in the centre. Top with a few spoon fulls of the beef sauce. Add a few spoons of rice. Top with cheese. Add hot sauce and jalapeños, if using.
Fold the tortilla’s short sides over the filling, then fold the bottom of the tortilla snugly over the filling. Tightly roll away from you until the burrito is sealed. Repeat steps 6 and 7 with the other tortillas.
Using the same frying pan, heat to a medium-high heat. Place the burritos seam open folded side down. Cook, turning occasionally, until golden all over, 3 to 5 minutes. Serve with desired toppings.