In a skillet, warm over medium heat and add the ground beef. Cook until it’s browned, breaking it apart with a spatula as it cooks. Once done, drain the excess fat.

Sprinkle in the spices—cumin, chili powder, garlic powder, salt, and pepper. Stir to combine and let those flavors meld together.

In a large bowl, mix the seasoned beef with cooked rice, drained black beans, and shredded cheese. Ensure everything is evenly combined.

Take your flour tortillas and lay them flat on a clean surface. Divide the beef mixture between the two tortillas.

Fold in the sides and roll the burritos up tightly, making sure to tuck in the filling as you go to prevent any spillage.

If you’d like, heat a skillet over medium heat and grill the burritos seam side down until they are golden brown and slightly crispy.

Serve the burritos topped with a dollop of guacamole, a generous spoonful of sour cream, and a sprinkle of fresh pico de gallo.