In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, about 7-10 minutes. Drain excess fat if necessary.

Stir in the cooked rice, black beans, cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 5 minutes until heated through.

Remove the skillet from heat and stir in half of the shredded cheddar cheese until melted.

Warm the flour tortillas in a tortilla warmer or wrap them in foil and warm in the oven for a few minutes.

To assemble the burritos, place an even scoop of the beef mixture in the center of each tortilla. Top with remaining cheddar cheese, salsa, and a dollop of sour cream.

Fold the sides of the tortilla over the filling and roll tightly from the bottom. Place seam-side down on a plate or in a serving dish.

Serve immediately, garnished with optional chopped lettuce, diced tomatoes, or jalapeños if desired.

You can customize the filling by adding bell peppers, corn, or any preferred vegetables.

To make this dish spicier, use hot salsa or add fresh jalapeños to the filling.

Leftover burritos can be wrapped in foil and stored in the refrigerator for up to 3 days.