Brown the lean ground beef in a large skillet over medium-high heat until no longer pink, then drain excess fat.

Stir in chili powder, cumin, garlic powder, onion powder, salt, pepper, and water. Simmer for 3–5 minutes until the liquid reduces into a thick glaze.

In the same skillet, heat 1 tbsp vegetable oil. Add cooked rice, tomato paste, garlic powder, and salt. Stir-fry for 2 minutes until toasted.

In a small bowl, whisk together sour cream, minced chipotle peppers in adobo, lime juice, and salt until velvety.

Place a small tortilla in a lightly oiled skillet and sprinkle with Monterey Jack cheese. Fold in half once the cheese bubbles to create the inner quesadilla.

Place the mini-quesadilla inside a large flour tortilla. Top with seasoned beef, Latin rice, and chipotle sauce.

Fold the large tortilla into a burrito shape. Sear in a skillet over medium-high heat with oil until the exterior is golden brown and crisp.