Heat olive oil in a large skillet over high heat. Sauté diced onion for about 3 minutes until golden, then push to the edges of the pan. Add ground beef to the center, sear until browned, then crumble and cook through, about 3-5 minutes. Drain excess grease if necessary.

Reduce heat to medium. Add taco seasoning and stir until the beef is cooked and fragrant, about 1-3 minutes. Add enchilada sauce and simmer until thickened. Remove from heat, stir in drained and rinsed black beans, and let cool slightly. Preheat oven to 375 degrees F.

Meanwhile, prepare 1 cup of rice according to the package directions.

To assemble the burritos, lay out the tortillas and toppings. Evenly distribute the mixture among the tortillas, then roll them up tightly.

Spray the burritos with olive oil cooking spray and rub it in. Coat a large sheet pan with spray and space the burritos apart on it. Bake at 375 degrees F for 8 minutes, then flip and bake for another 5 minutes until crisped. Let cool for 5 minutes before serving with your favorite toppings and dips. Optionally, crisp the burritos in a skillet instead.