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 30 seconds until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes.
Stir in ground 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 rinsed 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 seasoned beef mixture until well combined.
Lay a flour tortilla flat on a clean surface.
Spoon approximately 3/4 cup of the beef and rice mixture onto the center of the tortilla.
Sprinkle 2 tablespoons of shredded cheddar cheese and 1 tablespoon of chopped cilantro over the filling.
Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to form a burrito.
Repeat the assembly process with the remaining tortillas and filling.
Wrap each burrito individually in plastic wrap and place them in a large freezer-safe bag or container.
Label and freeze the burritos for up to 3 months.
To reheat, unwrap a frozen burrito and microwave on high for 2-3 minutes, flipping halfway through, until heated through. Alternatively, bake in a preheated oven at 350°F (175°C) for 25-30 minutes.