Wash and dry the fresh produce. Halve, peel, and medium dice the onion(s). Drain and rinse the beans. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the guajillo sauce, half the sour cream, and 1 tablespoon of water (or 2 tablespoons for 4 servings); season with salt and pepper.

In a large, high-sided pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the diced pepper(s) and diced onion(s); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the drained beans and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Cook, stirring occasionally and mashing the beans with the back of a spoon, 1 to 2 minutes, or until the beans are slightly broken down. Add the rice; season with salt, pepper, and as much of the spice blend as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently and breaking the rice apart with a spoon, 1 to 2 minutes, or until thoroughly combined, the vegetables are softened, and the chorizo is cooked through. Turn off the heat.

Meanwhile, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Evenly divide half the filling among the center of the bottom half of each tortilla (the half that is closest to you). Top the filling with the guacamole and remaining sour cream. Fold the three adjacent sides of the tortilla over the filling, holding them in place so that the filling is covered. Roll away from you, tightly tucking in the sides as you roll, until the burrito is seam-side down. Divide the remaining filling between serving plates. Top with the burritos, creamy guajillo sauce, and cotija. Enjoy!