Heat the olive oil in a saucepan over medium heat. Add the cooked rice, garlic powder, cumin, and a pinch of salt. Stir gently and cook for 2–3 minutes until warm and lightly fragrant. If you like, add a squeeze of lime juice for brightness.

Set aside and keep warm.

Heat the refried beans in a small saucepan over low heat, stirring occasionally. You want them smooth and spreadable, not thick or dry. Add a splash of water if needed.

Wash and shred the lettuce. Dice the tomatoes finely and drain excess liquid. Shred the cheese if you’re using a block—it melts better and tastes fresher.

Warm each tortilla in a dry skillet for about 20 seconds per side or wrap them in a damp towel and microwave for 30 seconds. Warm tortillas are easier to fold and less likely to tear.

Lay a tortilla flat. Start layering in this order, spreading each gently:

Seasoned rice

Refried beans

Sour cream

Guacamole

Lettuce

Tomatoes

Shredded cheese

Keep everything centered and avoid overfilling.

Fold in the sides, then roll from the bottom up tightly into a burrito. Wrap in foil if you want that authentic Taco Bell feel.

Serve immediately while warm.