In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they start to soften, about 10 minutes.

Add the diced onion and bell pepper to the skillet, cooking until the vegetables are tender and the potatoes are golden brown, about 5-7 minutes.

Stir in the black beans, ground cumin, chili powder, garlic powder, and salt. Cook for another 2-3 minutes until everything is heated through and well combined.

Remove the skillet from heat and stir in the shredded cheddar cheese until melted.

Warm the flour tortillas in a microwave or on a skillet until pliable.

Divide the potato mixture evenly among the tortillas, placing the filling in the center of each.

Roll up each tortilla, folding in the sides first and then rolling from the bottom up to secure the filling inside.

Serve the burritos warm, garnished with fresh cilantro if desired. Pair with sour cream and salsa for added flavor.

Prep Time: 20 minutes