Heat a large skillet over medium-high heat and brown the beef mince until cooked through.

Add diced onion and cook until translucent, then stir in garlic for 30 seconds.

Add sliced bell pepper, cumin, paprika, chili powder, salt, and pepper; cook for 1 minute.

Stir in tomato passata and black beans, then simmer on low for 10 minutes until thickened.

Mix in the cooked rice and adjust seasoning to taste.

Warm tortillas for 15 seconds until pliable.

Place 1 cup of filling in the center of each tortilla, top with 1/4 cup of cheese and cilantro.

Fold the sides in and roll tightly to enclose the filling.

Sear the burritos in a clean skillet seam-side down for 2-3 minutes, then flip until golden and crispy.

Serve immediately with optional sour cream and avocado slices.