Cook the ground beef in a skillet over medium-high heat for 7 to 8 minutes until no pink remains. Drain excess fat, then add taco seasoning and water. Simmer for 2 to 3 minutes until the liquid is absorbed.

Warm the nacho cheese sauce in a small saucepan over low heat for 3 to 4 minutes, stirring, until fluid and pourable.

Lay each tortilla flat. Layer 1/2 cup rice, a quarter of the beef, 2 tbsp black beans, 2 tbsp sour cream, and 2 tbsp nacho cheese sauce down the center. Fold the sides in and roll up firmly, seam-side down, in a baking dish. Repeat for all 4 tortillas.

Preheat oven to 400°F (200°C). Pour enchilada sauce over the burritos, top with shredded cheese, and bake uncovered for 15 minutes until the cheese is melted with light golden spots.

Transfer each burrito to a plate, drizzle with remaining nacho cheese sauce, and top with shredded lettuce, diced tomato, and pickled jalapeños. Serve immediately.