Heat a wide non-stick pan over medium-high heat. Crumble in the ground beef and cook, stirring occasionally, for roughly 5 minutes until thoroughly browned. Drain most of the rendered fat, retaining about 2 to 3 tablespoons in the skillet.

Add the chopped onion along with cumin, paprika, and chili powder. Continue to cook the mixture for 3 to 4 minutes, stirring from time to time, until the onion is softened and the beef has developed deeper browning.

Incorporate the diced tomatoes with green chilies and the canned beans directly with their liquid. Reduce the heat to medium-low and allow the mixture to simmer gently for 8 to 10 minutes, stirring now and then, until the tomatoes have broken down and the mixture thickens. Adjust seasoning with salt and pepper to taste. Remove from heat.

Lay the tortillas flat on a clean surface. Scatter half of the shredded cheese down the center of each tortilla, keeping about a 1-inch margin from the edges. Spoon approximately 2/3 cup of the meat-bean mixture over the cheese, then top with the remaining shredded cheese.

To assemble, fold the left and right sides of the tortilla inward over the filling. Fold the bottom flap over the contents, tucking as you roll forward to create a secure, compact burrito. Repeat the process for all tortillas.

To crisp the burritos, warm a small amount of oil in a skillet over medium heat. Place the burritos seam-side down and cook, turning occasionally, for about 3 to 5 minutes until evenly golden and crisped. Serve hot with your choice of garnishes or sauces.