1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Let it brown evenly, about 5-7 minutes.
2. Once the beef starts to brown, add the chopped onion and minced garlic. Continue cooking until the onion softens and the beef is cooked through, around 3-4 minutes.
3. Sprinkle in the cumin, smoked paprika, chili powder, oregano, salt, and pepper. Stir well to coat the meat and onions with the spices.
4. Pour in the beef broth or water to keep the mixture moist. Let it simmer gently for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
5. While the beef simmers, warm your tortillas. You can do this on a dry skillet over medium heat for about 20 seconds each side or wrap them in foil and heat in a 350°F oven for 10 minutes.
6. Lay a warm tortilla flat and spoon a generous amount of the beef mixture down the center. Add a sprinkle of cooked rice and black beans if using, then top with shredded cheese.
7. Fold the sides of the tortilla in, then roll it up tightly from the bottom to form a burrito.
8. If you like, place the burritos seam-side down back in the skillet for a minute or two to toast the outside and melt the cheese inside.
9. Garnish with fresh cilantro and serve with a dollop of sour cream and your favorite salsa.

I remember one chilly autumn night when my husband and I made these burritos after a long hike. We sat by the fireplace, wrapped in cozy blankets, savoring every bite. The smoky paprika and tender beef felt like a warm reminder of home — even miles from the Blue Ridge.