In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef, breaking it apart. Cook for 6-8 minutes until browned, add spices, and let flavors meld.

Fold in diced bell peppers, minced garlic, chopped zucchini, and cauliflower. Cover and let steam for 4-5 minutes until softened.

Stir in fresh spinach and tomato paste, and add lemon juice. Remove from heat and let cool slightly.

Prepare the yogurt sauce by mixing yogurt, minced garlic, salt, and dill in a bowl until smooth.

Warm tortillas in a skillet for 30 seconds each side. Spread beef filling, top with cheese, yogurt sauce, and guacamole. Fold and roll tightly.

Toast burritos seam-side down in a clean skillet for 2-3 minutes each side until golden and crispy.

Serve warm with extra yogurt sauce or salsa on the side for dipping.