Collard Wrap Burritos

In a large skillet over medium heat, heat oil. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and return to heat. Add chili powder, garlic powder, and cumin to beef and stir to combine. Season with salt and pepper. Add cheese in an even layer over meat and cover until cheese is melty, 2 to 3 minutes more. When cheese is melty, remove from heat. Lay a collard green leaf flat on a large cutting board. Using a paring knife, remove thick bottom half of stem. Add 1/4 of the meat mixture, tomatoes, beans, corn, avocado, and cilantro, then squeeze lime juice over the top. Repeat with remaining ingredients. To roll, bring bottom of leaf to top of leaf, then fold in sides and roll—like a burrito! Halve and serve.