Preheat the oven to 375.
In a large frying pan warm up the shredded pork with the chopped onion and rinsed/drained black beans with a tablespoon of butter
Add the Queso Dip, Cream Cheese and spices. Once warmed up add the cooked rice.
With a long casserole dish, spray with cooking spray. Stack your flour tortillas on a plate or a serving area and then scoop a spatula worth or two into the tortilla based on how big your tortilla is and how big the first scoop is. You don't want too much to be falling out when you roll it up. You'll want to pour it long wise.
Fold the two ends inside where you've poured with the spatula. Then roll the burrito (I fold sides in, fold the bottom over to the top nearly at in half and then where that tortilla is already folded I roll it up. You'll want the seam down, so aim the end to where you've folded under the ends. Remember it's okay if it feels like you won't have room. As you place them in, you'll be able to squish them over a bit to add a new one. If I'm making a large batch I use two casserole dishes and just bake one after the other.
Pour Enchilada Sauce over the burritos, and spread around. Then sprinkle the cheese over it. Bake at 375 for 20 minutes-25 minutes.
Serve over lettuce with Chopped tomatoes, more shredded cheese, sour cream and anything else you love to put on burritos