Brown the ground beef in a skillet over medium-high heat until no pink remains, about 6 minutes. Stir in the taco seasoning and a pinch of salt, cook 1 minute, then mix in the black beans, rice, and salsa. Let cool slightly.

Spoon the filling down the center of each tortilla, top with cheese, fold in the sides, and roll tightly. Place seam side down on a rimmed baking sheet.

Heat the oven to 425°F (220°C). Brush the burritos with the oil and sprinkle with a little salt. Bake for 12 minutes, flip, and bake another 10 to 12 minutes until deep golden and crisp.

Let them rest briefly, slice in half on a diagonal, and serve with sour cream, cilantro, and lime.