Step 1

Heat the oven to 375 F (190 C). Line a rimmed baking sheet with parchment paper.

Step 2

Cook the rice according to the package instructions.

Step 3

In a small bowl, mix together the taco seasoning ingredients. It’s easier to mix the ingredients together in advance so you don’t burn the garlic later while you’re rushing to measure the seasoning ingredients.

Step 4

Heat a large nonstick skillet over medium-high heat. Once hot, add the ground beef and cook for 3 - 4 minutes. Drain off any excess grease. Return the beef pan back to the heat, and add the onions. Cook until the onions are translucent and no visible pink in the beef remains (about 4 minutes).

Step 5

Add the garlic, taco seasoning, 1/4 cup water, and stir. Bring to a simmer and let simmer for 3 minutes.

Step 6

Mix the refried beans into the beef mixture, then mix in the drained and rinsed black beans, RO-TEL, and the cooked rice. Stir until the mixture is fully combined.

Step 7

Put 3/4 cup of burrito filling into the center of each tortilla - try to arrange the filling in a line shape, rather than in a mound. Fold one side of the wrap over the filling, then fold in the two edges and roll the wrap tightly. Place the burrito crease side down on the lined baking sheet.

Step 8

Bake the burritos in the preheated oven for 15 minutes.

Step 9

While the burritos are baking, heat the enchilada sauce in a medium saucepan.

Step 10

Carefully take the burritos out of the oven and spoon enchilada sauce over each one. Then sprinkle shredded mozzarella cheese over each burrito. Return them to the oven and bake until the cheese is fully melted (about another 5 minutes).

Step 11

Top the burritos with your favorite optional toppings, and serve.