In a large skillet over medium heat, heat oil. Add onion and cook 2 minutes, then add ground beef and cook until no longer pink, 6 minutes, breaking up with a wooden spoon as it browns. Drain fat.
Move beef to one side of skillet and add white rice to other side. Cook 2 minutes, then add fire-roasted tomatoes, black beans, corn, green chilis, cumin and chili powder. Season with salt and stir to combine, then pour over chicken broth.
Bring to a simmer, cover, and cook 20 minutes.
Top with cheddar and Monterey Jack and cover to let melt, 2 to 3 minutes.
Take a whole block of paneer and cut it into thin slices to roll. Apply salt, turmeric powder and chili powder on the paneer. Place the slices on a hot non-stick pan for 2 minutes.
In a separate pan sauté carrots and cabbage. Add juliennes of dried mango and cook for 2 minutes.
Spread the filling over the paneer slices. Roll the paneer. Dust it with rice flour.
Preheat the oven at 180 degrees for 5 minutes, then cook the rolls for 1 minute.
After 1 minute, brush the rolls with oil and cook for another 2-4 minutes or until golden brown.
