Preheat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
Heat a large skillet over medium-high heat and add a splash of vegetable oil. Add the diced onion and cook until softened, about 3–4 minutes.
Add the minced garlic to the skillet and cook 30 seconds until fragrant, then add the ground beef. Break the meat up and brown until no longer pink, draining excess fat if desired.
Stir in the chili and spice mix: chili powder, ground cumin, paprika, dried oregano, plus salt and black pepper to taste. Cook another minute to toast the spices.
Fold in the canned refried beans and the canned diced green chiles, stirring until the mixture is well combined and heated through. Remove from heat.
Warm the flour tortillas briefly in a dry skillet or wrapped in foil in the oven so they’re pliable for rolling.
Spread a thin layer of cooked Mexican-style rice down the center of each tortilla, then top with a few spoonfuls of the beef-and-bean mixture. Sprinkle with a generous handful of shredded cheese.
Roll each tortilla tightly into a burrito and place seam-side down in the prepared baking dish.
Pour the red enchilada sauce evenly over the burritos and sprinkle extra shredded cheese on top.
Bake uncovered for 15–20 minutes, until the sauce is bubbling and the cheese is melted and slightly golden.
Serve the burritos topped with shredded iceberg lettuce, diced tomato, a dollop of sour cream, and a sprinkle of chopped cilantro. Adjust seasoning with extra salt (salt) and pepper (black pepper) if needed.
