Peel and finely dice the onions, then set aside. Heat a large, deep skillet over medium-high heat. Add the ground meat and break it up with a wooden spoon or pan. Cook for 6 to 7 minutes, until the meat is nicely crumbled and browned, stirring occasionally.

Meanwhile, open the cans. Drain one can of beans, but leave the other dry. Once the ground beef is nicely crumbled and well browned, add the onions, season generously with salt, and sauté for another 4 to 5 minutes until translucent. Add the tomato paste, paprika, and chili flakes, and sauté, stirring constantly, for about 2 minutes.

Next, add both cans of beans and the diced tomatoes, stirring well to loosen any browned bits from the bottom of the pan. Simmer the bean and ground beef mixture over medium-high heat for about 10 minutes, or until the sauce has thickened nicely.

Remove the pan from the heat and season with salt, pepper, and the juice of half a lime. Now either let the ground beef mixture cool, transfer it to airtight containers, and refrigerate, or let it cool for about 5 minutes before proceeding with the preparation of the burritos.

Place one tortilla on a plate or board. Spread approximately 280 grams of the ground beef filling in the center and top with some cilantro and about 20 grams of cheese. Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll the tortilla up tightly. Repeat this process with as many tortillas as you want to make burritos.

Place the burrito with the opening facing down in the air fryer basket and bake in the air fryer for 5 minutes at 190°C or fry in a pan for 3 to 5 minutes on all sides.