Place all ingredients in Dutch oven, or heavy deep pot with lid, on the stovetop 

Bring to a rapid boil, then cover and reduce heat to simmer 

Allow beans to cook undisturbed for 5-6 hours

Empty your beans into a colander to drain and give them a quick rinse.

Add them into a high sided pot and add ½ cup broth per can of beans

Season with salt, pepper, cumin, and garlic powder, bring to a boil, then turn down to low and allow to simmer for 10 minutes

Rinse the rice in a fine mesh strainer under cool running water until water runs clear. (Removing the starch is what creates fluffy rice.) Shake out as much water as possible and set aside.

Preheat a high-sided skillet and coat the pan with olive oil.

Over medium high heat, sauté the diced onions and minced garlic. When fragrant and onions are translucent, add rice to pan. Stir constantly and allow rice to cook until it starts to slightly brown (approx. 3-4 minutes).

When rice is evenly fried, add in broth, diced tomatoes and seasonings. 

Bring to a rapid boil, then cover and reduce heat to simmer. Cook for 20 minutes. All liquid should be absorbed and rice should fluff with a fork.  

Warm the tortilla on a flat bottomed pan until it starts to brown. 

Flip it over and immediately add cheese. 

Slide tortilla off the griddle and onto a plate. Begin layering your tortilla with preferred ingredients. Fold into burrito shape