Heat the olive oil in a large skillet over medium-high heat.
Add the diced onion and garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Add the diced potatoes to the skillet and stir to combine with the beef mixture.
Sprinkle in the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to evenly coat the beef and potatoes with the spices.
Pour in the beef broth and reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the potatoes are tender.
Stir in the black beans and cook for an additional 2 minutes until heated through. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave for 20 seconds until pliable.
Divide the beef and potato mixture evenly among the tortillas, placing it in the center of each.
Sprinkle shredded cheddar cheese and chopped cilantro over the filling.
Fold the sides of each tortilla over the filling, then roll tightly from the bottom to form burritos.
Serve immediately or wrap in foil to keep warm.