Cook the rice according to the instructions on the package. Once tender, season with salt and pepper to taste. Cover with a lid to keep warm.

Heat a large non-stick skillet over medium heat. Once hot, add the ground beef and taco seasoning, breaking up the beef with a wooden spoon. Cook until no longer pink. Mix in the black beans, rice, and cheese. Season with salt to taste.

Portion the meat onto the tortilla wrap, fold in the ends, and roll up tight.

Prepare the Queso: In a saucepan over medium heat, combine the shredded cheese, half and half, jalapeños (if using), garlic powder, and onion powder. Stir until melted and smooth. Remove from heat and set aside.

Prepare the Margaritas: Mix the ingredients for the margarita. If desired, rim the glasses with salt by rubbing a lime wedge around the rim of each glass, then dipping the rim into salt to coat.

Serve the burritos with sour cream on the side, if using. Pour the queso into a bowl and serve alongside the tortilla chips with virgin margaritas.