In a large skillet, heat the olive oil over medium heat.

Add the rinsed black beans to the skillet. Stir in the cumin, chili powder, salt, and pepper, cooking for about 3-5 minutes until heated through.

Using a spatula, gently mash the beans to create a somewhat smooth mixture.

In a separate pan, warm each tortilla for about 30 seconds on each side.

Sprinkle shredded cheese onto the bean mixture in the skillet. Allow it to melt slightly.

Place a generous scoop of the bean and cheese filling in the center of each tortilla. Fold in the sides and roll tightly to form a burrito.

Return the burritos to the skillet seam-side down. Toast for 2-3 minutes per side until golden brown and crispy.

Slice the burritos in half and serve with optional toppings like salsa or sour cream.