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Heat the vegetable oil in a large frying pan over medium-high heat.
Add the diced chicken and cook, stirring occasionally, for 5 to 7 minutes, or until no longer pink.
Stir in the chilli powder, ground cumin, garlic powder, onion powder, salt and black pepper, then cook for another 1 to 2 minutes, until fragrant. Remove the chicken from the pan and set aside.
In a medium saucepan, combine the rice and water and bring to the boil.
Reduce the heat to low, cover and simmer for 15 to 18 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork.
Drain and rinse the black beans, then warm them in a small saucepan or in the microwave if you like.
Lay a tortilla flat and top the centre with 4 tbsp rice, 4 tbsp seasoned chicken, a spoonful of black beans, a dollop of salsa and a sprinkle of grated cheese.
Fold in the sides of the tortilla, then fold up the bottom and roll up tightly to enclose the filling.
If you like, heat a clean frying pan over medium heat. Place the burritos seam-side down and cook for 2 to 3 minutes per side, or until golden and crisp.
Serve immediately with sour cream, chopped fresh coriander, lime wedges or guacamole, if you like.