Preheat oven to 400°F (200°C). Brown the ground beef in a skillet over medium-high heat for about 5 minutes. Drain most of the fat, leaving a tablespoon in the pan.

Add the onion and garlic. Cook for 3 minutes, then stir in the cumin, chili powder, smoked paprika, salt, and pepper. Cook 1 minute. Off the heat, mix in the cheese just until melted.

Wrap the tortillas in a damp towel and microwave for 30 to 45 seconds, until hot and pliable. Keep covered.

Place about 2 tablespoons of filling just off center on each tortilla. Roll tightly and arrange seam side down on a parchment-lined baking sheet.

Brush the tops and sides with the oil. Bake for 15 to 18 minutes at 400°F (200°C), flipping once halfway through, until golden and crisp.

Transfer to a platter, sprinkle with cilantro, and serve immediately with salsa and sour cream.