Cook the jasmine rice according to package instructions using a saucepan or rice cooker.
When the rice is done, stir in the juice of 1 lime and the chopped cilantro; set aside.
Heat a skillet over medium heat and add the beef barbacoa; cook 3–5 minutes without stirring, then toss and cook 2–3 more minutes until heated through.
Wrap the tortillas in a damp towel or paper towels and microwave 30–60 seconds until soft and pliable, or heat each tortilla in a hot skillet about 30 seconds per side.
Lay a tortilla flat and divide the fillings among the 4 tortillas: 1/4 of the lime cilantro rice, 1/4 of the black beans, 1/4 of the beef barbacoa, then top with sour cream, guacamole, pico de gallo, shredded cheese, and shredded romaine.
Fold the two ends of the tortilla inward, roll tightly so the seam is underneath, and cut in half or wrap in foil to serve.
