1. **Cook Potatoes:** In a large pot of salted boiling water, cook the diced potatoes until tender, about 10-15 minutes. Drain and set aside.
2. **Season Potatoes:** In a large skillet, heat the olive oil over medium heat. Add the cooked potatoes, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Cook, stirring occasionally, until the potatoes are golden and crispy, about 5-7 minutes.
3. **Warm Tortillas:** Warm the flour tortillas in a dry skillet over medium heat or in the microwave for about 15 seconds each to make them pliable.
4. **Assemble Burritos:** Lay each tortilla flat and spread an equal amount of shredded cheddar cheese in the center. Add a portion of the seasoned potatoes on top of the cheese. If using, add black beans and salsa.
5. **Roll Burritos:** Fold the sides of each tortilla inward, then roll it up from the bottom to enclose the filling.
6. **Melt Cheese:** Place the assembled burritos seam-side down in a large skillet over medium heat. Cook for 1-2 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
7. **Serve:** Serve the cheesy potato burritos with a dollop of sour cream and a sprinkle of fresh cilantro. Enjoy with extra salsa on the side, if desired.
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