Heat olive oil in a large skillet over medium heat.
Add chopped onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Stir in cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
While the beef cooks, rinse the rice under cold water until water runs clear.
In a medium saucepan, bring 2 cups of water to a boil. Add the rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
Remove rice from heat and fluff with a fork.
Stir the cooked rice and black beans into the skillet with the seasoned beef. Mix well and remove from heat.
Lay a tortilla flat on a clean surface. Spread about 1/8 of the beef and rice mixture down the center of the tortilla.
Add 2 tablespoons of shredded cheddar cheese and 1 tablespoon of salsa over the beef mixture.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito.
Repeat with the remaining tortillas and filling.
Wrap each burrito individually in plastic wrap and place them in a freezer-safe container or zip-top bag.
To reheat, remove plastic wrap and microwave burrito on a microwave-safe plate for 2-3 minutes, turning halfway through, until heated through. Alternatively, reheat in a 350°F oven wrapped in foil for 20-25 minutes.