Cook the rice according to the instructions on the package. Once cooked, drain any excess water if necessary, season with salt and pepper, cover with a lid to keep warm and set aside.
In a saucepot over medium heat, bring the broth, chili powder, cumin, garlic powder, oregano, paprika, and tomato paste to a simmer. Simmer until it starts to thicken and deepens in color. Whisk to make sure there are no lumps then remove from heat.
Preheat oven broiler on low.
Heat a non-stick pan over medium heat; add the ground beef and season with salt and pepper. Cook until browned (about 3-5 minutes), making sure to crumble the beef as it cooks; then drain the excess fat.
Lay the tortillas on a flat surface and spoon the beef, rice, and beans into the center. Fold in the ends and roll up tightly. Place them seam side down on a foil-lined baking sheet. Top with sauce and cheese.
Place under the broiler until the cheese has melted, about 3-5 minutes.
Serve with shredded lettuce and tomato on the side. Garnish with cilantro.