In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain any excess fat.

Stir in the chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook for an additional 2 minutes until the spices are fragrant.

Add the cooked rice and black beans to the skillet, mixing well to combine. Cook for another 2-3 minutes until heated through.

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

Preheat your oven to 350°F.

Lay out the flour tortillas on a clean surface. Spoon an equal amount of the beef mixture onto the center of each tortilla.

Roll the tortillas tightly, folding in the sides as you go to secure the filling. Place the burritos seam-side down in a greased baking dish.

Pour the remaining salsa over the top of the burritos and sprinkle with the remaining cheddar cheese.

Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.

Serve warm with sour cream and chopped cilantro if desired.