Cook the ground beef in a large skillet over medium-high heat for 6 to 8 minutes, breaking it up until browned. Drain most of the fat, add all the spices and 3 tbsp water, stir, and cook for 2 more minutes until the water absorbs.

Warm each tortilla in a dry skillet over medium heat for 20 to 30 seconds per side. In the same skillet, stir the refried beans over low heat for 2 to 3 minutes until warm and spreadable.

Spread 2 tbsp refried beans down the center of each tortilla, then layer on a quarter of the beef, 2 tbsp rice, 2 tbsp cheese, and 2 tbsp sour cream in a compact column.

Fold in the sides and roll from the bottom up into a tight cylinder. Sear seam-side down in a dry skillet over medium heat for 1 to 2 minutes per side until golden.

Place on plates seam-side down, cut one diagonally to show the filling, and serve with a spoonful of sour cream and pickled jalapeños on the side.