Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Stir in ground cumin, chili powder, smoked paprika, black pepper, and salt. Cook for 1 minute to toast the spices.
Add black beans and beef broth to the skillet. Stir to combine and simmer for 5 minutes until the mixture thickens slightly.
Warm the flour tortillas in a dry skillet or microwave for 20 seconds until pliable.
To assemble each burrito, lay a tortilla flat and spoon about 1/4 of the beef and bean mixture down the center.
Sprinkle 1/4 cup shredded cheddar cheese over the beef mixture.
Add 2 tablespoons diced tomato and 1 tablespoon diced red onion on top.
Add 2 tablespoons chopped cilantro and 2 tablespoons plain Greek yogurt.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito.
Serve immediately with lime wedges on the side.