1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.

2. In a medium saucepan, heat the olive oil over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Add the chili powder, cumin, garlic powder, oregano, and a pinch of salt. Cook for an additional 30 seconds, stirring constantly, until the spices become fragrant. Gradually whisk in the broth, ensuring no lumps form. Stir in the tomato paste and apple cider vinegar, whisking until the sauce is smooth. Bring the mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

3. While the sauce is simmering, make sure your cooked protein, rice, and beans are heated through and ready to go.

4. Lay a tortilla flat on a clean surface and place about 1/2 cup of rice down the center. Top the rice with about 1/3 cup of your chosen protein, 1/4 cup of beans, a sprinkle of cheese, a dollop of sour cream, and a pinch of cilantro. Fold the bottom edge up over the filling, then fold in the sides and roll tightly from bottom to top. Place the burrito seam-side down in your prepared baking dish. Repeat this process with the remaining tortillas and fillings.

5. Once all the burritos are assembled, pour the warm smothering sauce evenly over the top. Sprinkle the shredded Mexican cheese blend and cheddar cheese over the top. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and the sauce is simmering around the edges.

6. Allow the Smothered Burritos to rest for 5 minutes, then top them with the sliced green onions and fresh cilantro. Serve with additional sour cream and diced avocado or guacamole on the side.