In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add 1 pound of ground beef and cook for 5-7 minutes, breaking it apart until browned and fully cooked. Drain excess grease and set aside.

In the same skillet, add the chopped onion and a pinch of salt. Sauté for about 5-7 minutes until softened. Add minced garlic and cook for an additional minute.

Stir in 2 tablespoons of taco seasoning and 1/4 cup of water. Simmer for 5-10 minutes until sauce thickens.

Add 1 can of black beans, 1 cup of corn, and 1 can of diced tomatoes with green chilies. Heat through for about 3-5 minutes.

In a separate bowl, combine 1 cup of cooked rice with 1 cup each of shredded cheddar and Monterey Jack cheese.

Warm the flour tortillas in a separate pan over low heat for about 30 seconds on each side.

Lay a warmed tortilla flat, add a scoop of the beef mixture, cheesy rice mixture, a dollop of sour cream, and sprinkle with cilantro.

Fold in the sides and roll tightly from the bottom to enclose the filling.

In the same skillet over medium heat, place the burritos seam-side down. Cook for 2-3 minutes on each side until golden brown.

Serve hot with optional toppings like guacamole, salsa, or hot sauce.