Heat olive oil in a large skillet over medium-high heat.
Add chopped onion and sauté for 3-4 minutes until translucent.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 7-8 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.
Remove the skillet from heat and stir in diced red bell pepper and half of the chopped cilantro.
Warm the whole wheat tortillas in a dry skillet or microwave until pliable, about 20 seconds each.
Divide the beef and bean mixture evenly among the tortillas, placing it in the center of each.
Top each with shredded cheddar cheese, diced tomato, and a dollop of Greek yogurt.
Sprinkle remaining cilantro over the top.
Fold the sides of the tortilla over the filling and roll tightly to form burritos.
Serve immediately or wrap in foil to keep warm.