Peel and dice the russet potatoes. Boil in a large pot of water for 15 minutes until tender. Drain and return to pot.

Add olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper to the potatoes. Mash until smooth.

Stir in cheddar cheese and black beans until cheese melts.

Warm tortillas in a skillet for 30 seconds on each side. Spoon potato mixture into the center, fold sides, and roll tightly.

Cook burritos seam-side down in a greased skillet for 2-3 minutes on each side until golden brown.