Heat 1 tablespoon vegetable oil in a large 12-inch skillet over medium heat until shimmering.

Add 1 pound ground beef and break it up into small pieces.

Add 1 teaspoon chili powder, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper.

Cook, stirring occasionally, until the beef is cooked through and starting to brown, 4 to 6 minutes.

Stir in 1 (about 15-ounce) can drained and rinsed black beans and 1 (14.5-ounce) can diced fire-roasted tomatoes and green chilies and their juices.

Simmer until the sauce reduces slightly, 8 to 10 minutes.

Stir ½ teaspoon cornstarch and ½ teaspoon cold water together until the cornstarch is suspended.

Stir into the ground beef mixture and cook until thickened slightly.

Remove the skillet from the heat. Taste and season with kosher salt as needed.

Stack 6 flour tortillas on a microwave-safe plate and cover with a damp paper towel.

Microwave until soft and pliable, about 30 seconds.

Working with one tortilla at a time, sprinkle ¼ cup of the shredded Mexican blend cheese across the tortilla, just below the center and leaving about a 1 ½-inch border on either side.

Top the cheese evenly with ¼ cup of the warm rice, ⅔ cup of the filling, ¼ cup of the shredded lettuce if using, and 1 to 2 tablespoons sour cream if using.

Fold the left and right sides of the tortilla over the filling, then fold the bottom up and over the filling.

Pull the top left and right corners of the tortilla down toward the center, then continue to roll up to the top of the tortilla, tucking in the filling tightly, to form a log.

Arrange seam-side down. Repeat assembling the remaining burritos.

Heat a large skillet over medium heat.

Working in two batches, add the burritos seam-side down and cook until browned in spots, 20 to 30 seconds.

Flip and repeat browning the second side.

Serve with pico de gallo, guacamole, or lime wedges if desired.