1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes.
3. Stir in the chili powder, cumin, salt, and pepper. Cook for an additional 2 minutes to allow the spices to bloom.
4. Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses until melted and combined with the beef mixture.
5. Warm the flour tortillas in a dry pan or microwave for about 20 seconds until pliable.
6. Spoon the cheesy beef mixture into the center of each tortilla, folding the sides over to create a wrap.
7. Optionally, sprinkle chopped cilantro over the wraps before serving.

Cooking with my abuela taught me the importance of tasting as you cook, so don’t hesitate to adjust the spices to your liking!