In a large skillet over medium-high heat, heat 1 tablespoon oil. Add beef, taco seasoning, and salt and cook, breaking up beef into small pieces with a wooden spoon, until no longer pink, 6 to 7 minutes. Using a slotted spoon, transfer beef to a plate.

Reduce heat to medium. Cook jalapeño and onion, stirring occasionally, until onions begin to soften, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Stir in tomatoes and cook, stirring occasionally, until slightly reduced, 3 to 5 minutes. Return beef to skillet and stir to combine; season with salt and pepper. Let cool.

In a medium bowl, whisk beans and remaining 1 tablespoon oil until smooth. In another medium bowl, combine Monterey Jack and cheddar cheese.

Spread ¼ cup beans mixture across the center of a tortilla, leaving a 1" border. Top with ¼ cup rice, then ⅓ cup beef mixture and ¼ cup cheese mixture. Fold in sides of tortilla, then tightly roll tortilla away from you, keeping sides tucked in, until a burrito shape forms. Using a small dab of beans, seal burrito. Repeat with remaining ingredients to make 7 more.

Wrap each burrito in a layer of plastic wrap, then in a layer of foil. Place in a freezer-safe bag and freeze up to 3 months.

To reheat the burrito in the microwave: Unwrap burrito, then wrap in a damp paper towel. Microwave on 70% power, turning burrito halfway through, until warmed through, 5 to 6 minutes. If desired, air fry at 400° until tortilla is crispy, 2 to 3 minutes, or crisp in a skillet over medium heat with 1 tablespoon neutral oil for 3 to 4 minutes.

To reheat the burrito in the air fryer: Unwrap burrito and cook in air fryer at 375° until warmed through, about 15 minutes.