In Pan/Skillet break up and brown the ground beef. Once completely cooked add tomato sauce, then fill the can with water and pour that in the pan also. Stir in flour, chili powder, salt, pepper, onion powder, garlic powder, cocoa and cumin. Bring to a boil, turn down heat and allow to simmer 35 minutes.
While the beef is cooking prep pico de gallo. Add all ingredients into a medium bowl, toss together and refrigerate until ready to use.
For queso, melt butter in a pan. Add garlic and jalapeno cooking for about 1-2 minutes. Whisk in cornstarch, slowly whisk milk in until it is smooth. Allow to cook for a couple of minutes until it thickens a bit. Add in cream cheese and whisk until it is smooth. Turn off heat and add in cheese stirring until it is completely melted. Stir in green chilis and keep warm.
To make the avocado cream mash all ingredients together in a bowl and set aside.
Once beef is done stir in pinto beans.
Lay your tortilla out. Lay pickled jalapenos in the middle of the tortilla, avocado cream, pico de gallo, ground beef, queso sauce and Fritos. Fold edges over, then wrap by rolling the burrito.