Prepare the Filling:

• In a large skillet, cook the ground beef (or chicken) over medium heat until browned, breaking it apart with a spatula as it cooks.
• Add the chopped onion and cook until softened, about 3-4 minutes.
• Stir in the taco seasoning mix (with water if required by the seasoning package) and simmer according to package instructions. If adding, stir in the rice and black beans, then remove from heat.

Prepare the Sauce:

• In a small saucepan, combine the enchilada sauce, water, chili powder, garlic powder, and onion powder.
• Bring to a simmer over medium heat, stirring occasionally. Once heated through, remove from heat.

Assemble the Burritos:

• Warm the tortillas in the microwave or on a dry skillet to make them more pliable.
• Spoon the filling evenly onto each tortilla, top with a little shredded cheddar cheese, then roll the tortilla tightly to form a burrito.

Bake the Wet Burritos:

• Preheat your oven to 375°F (190°C).
• Place the rolled burritos in a greased 9×13-inch baking dish.
• Pour the prepared red sauce evenly over the top of the burritos, ensuring they are completely covered.
• Sprinkle the shredded Mexican cheese over the sauce.
• Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve:

• Remove from the oven and garnish with fresh cilantro, if desired. Serve with sour cream, guacamole, and salsa on the side.