Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil. When shimmering, add the diced onion and bell pepper and sauté 4–5 minutes until softened and starting to brown. Add the minced garlic and cook 30 seconds until fragrant.

Brown the meat

Add the ground beef or turkey to the skillet, breaking it up with a spoon. Cook 6–8 minutes until no pink remains and meat is nicely browned. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

Season and combine

Stir in the chipotle, cumin, smoked paprika, chili powder, salt, and black pepper. Cook 1 minute to bloom the spices. Add the black beans, corn, and warmed rice. Stir to combine and heat through, about 2–3 minutes.

Finish

Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning. Keep warm while you make the sauce and warm the tortillas.

Cheesy Buzz Sauce

In a small saucepan or medium skillet, combine the softened cream cheese and milk over low heat. Stir until the cream cheese melts and mixture is smooth.

Add the melted cheddar, hot honey, sriracha, lime zest, and 1/4 teaspoon salt. Stir continuously until the cheddar is fully incorporated and the sauce is glossy and pourable, 2–3 minutes. If sauce is too thick, add up to 1–4 tablespoon more milk to reach a drizzling consistency. Keep warm on the lowest heat or transfer to a small insulated container.

Assembly & Finish

Warm the tortillas: heat a large dry skillet over medium. Brush each tortilla lightly with butter or oil and warm 30–45 seconds per side until pliable and slightly toasted. Keep wrapped in a clean towel to stay warm.

Fill the tortillas: lay a warmed tortilla flat. Spoon about 1/2 cup of the meat and rice filling down the center of each tortilla (adjust to preference). Top with shredded romaine (about 1/2 cup), diced tomatoes (about 1/4 cup), pickled jalapeños (to taste), and a sprinkle of crumbled cotija (about 2 tbsp).

Add sauce and roll: drizzle 2–3 tablespoons of the Cheesy Buzz Sauce over the filling. Fold the sides in, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling.

Optional sear: for a crispy exterior, heat a clean skillet over medium and place the burrito seam-side down 1–2 minutes to seal, then press gently and rotate to brown both sides 1–2 minutes each more.

Cut and serve: slice the burrito in half on a diagonal. Serve immediately with extra Cheesy Buzz Sauce and lime wedges on the side.