Heat olive oil in a large skillet over medium heat.
Add diced potatoes to the skillet and cook, stirring occasionally, for 10 minutes or until tender and lightly browned.
Add chopped onion and minced garlic to the skillet with the potatoes and cook for 3 minutes until the onion is translucent.
Push the potatoes and onions to the side of the skillet and add the ground beef.
Cook the ground beef, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir the potatoes, onions, and beef together in the skillet.
Add cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine and cook for an additional 2 minutes to let the flavors meld.
Remove the skillet from heat.
Warm the tortillas in a dry skillet or microwave for 20 seconds until pliable.
Divide the beef and potato mixture evenly among the tortillas, placing it in the center of each.
Top each with 1/4 cup shredded cheddar cheese, 2 tablespoons plain Greek yogurt, and a sprinkle of chopped cilantro.
Fold the sides of the tortilla over the filling and roll tightly to form burritos.
Serve immediately while warm.