Heat 1 tablespoon of olive oil in a medium saucepan over medium heat and cook the diced onion for 3 to 4 minutes until soft and translucent.

Add the minced garlic, cumin, chili powder, cayenne pepper, salt, and black pepper and cook for 1 minute until the spices are fragrant.

Stir in the drained and rinsed black beans and salsa, coating the beans evenly.

Reduce the heat to low and simmer the bean mixture for 5 to 7 minutes, mashing some beans to thicken the mixture.

Warm the flour tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds or heating them over a gas flame for a few seconds per side.

Lay one warmed tortilla on a work surface, spoon 1/2 cup of the bean mixture into the center, and sprinkle 1/2 cup of shredded cheese on top.

Fold the bottom edge of the tortilla up over the filling, fold in the sides, and roll tightly to seal.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat and place the burrito seam-side down in the skillet; cook for 2 to 3 minutes until golden brown.

Flip the burrito and cook the other side for 2 minutes until golden and crispy, ensuring the cheese is melted.