In a small sauce pan bring broth, rice, and salt to a boil over medium-high heat. Reduce heat to low, cover and simmer until all the liquid has absorbed, about 20 minutes. Remove from heat and let sit covered for 10 minutes. Stir in cilantro.

Heat oil in a large skillet over medium heat. Add ground beef, and cook breaking up into chunks with a spatula. Stir in tomato paste, garlic, cumin, oregano, and chili powder. Stir in the beans, cook until the meat is no longer pink and fully cooked, about 10-12 minutes. Cook until most of the liquid has evaporated. Stir in lime juice and salt.

Warm the tortillas according to package directions. Lay out the tortillas on a flat surface. Divide the rice beef and bean mixture, and cheddar cheese among the tortillas. Dollop each with a tablespoon of sour cream. Fold the sides over the filling, fold the bottom of the tortilla over sides and filling and roll tightly.