Brown the ground beef in a skillet. Skim off any excess fat (if using grass-fed beef, you probably won't have any). Add in the cumin, coriander, chili powder, and salt. Stir to combine.
In a separate bowl, combine the cooked beans, cheese, sour cream, and salt and pepper. Stir to combine. I mushed mine so Stuart wouldn't know I snuck beans in. Unfortunately, I didn't mush them well enough, because he could totally tell. Whoops.
Combine the beef in with the bean and cheese mixture. Stir to combine.
Heat up a small, cast iron skillet. Add a swig of butter or tallow, if needed. Gently heat up a tortilla briefly, for about 10 seconds per side. This will help the tortilla to become soft and pliable.Don't skip this step. The tortillas will break and crack. Trust me. Ahem.
After heating the tortilla, spoon a tablespoon or two of the filling onto it. Roll tightly until, ya know, it looks like a taquito!
Place on a baking sheet that has been lined with parchment paper.Repeat the filling and rolling with the remaining tortillas. Make as many as that little heart of your's desires.