Heat the olive oil over medium heat and fry the onions for 3 - 4 minutes until they soften. Add the garlic and fry for an additional 1 - 2 minutes, then add the mince.
Break the mince up into small pieces and continue frying until browned. Stir in the tomatoes and kidney beans (with brine), then add the paprika, cumin, oregano, salt, black pepper and cayenne pepper. Simmer for 10 minutes or until the sauce is soaked up, stirring occasionally.
Evenly distribute the fillings across all the tortilla wraps. Start with avocado, then add the rice, mince and finish with cheese. Fold up the bottom to cover the filling, fold in the sides then tightly roll.
Place burritos fold side down in a dry pan over medium-high heat and slowly rotate for 2 - 3 minutes or until the outside is golden. You may need to do this in batches.