Directions:

1. Cook rice per package directions, either in a pot on the stove or in a rice cooker. Add lime juice to rice once it's completed, mixing until well distributed. If preferred, can toss in 1/8 cup chopped cilantro.

2. Heat 1 teaspoon of the olive oil in a skillet over medium heat. Add onion, pepper, and salt and cook for 10 minutes until soft and slightly brown at the edge. Remove peppers and onions from the pan into a separate bowl.

3. To the same pan you cooked the vegetables in, add beans, salsa, and spices, mixing thoroughly and cooking until warm. I suggest mashing some of the beans as you cook, to create a more homogeneous texture. This should take roughly 5 minutes

4. Heat burrito tortillas in a kitchen or paper towel in a microwave for 15 seconds. This makes the tortillas pliable, allowing for easier assembly.

5. Lay out a sheaf of aluminum foil on your counter with a corner facing you. Place warmed tortilla on the foil. On lower middle section of your tortilla, top with 1/3 cup of your rice, 1/4 cup cheese, 1/4 cup vegetables, and 1/4 cup bean mixture.

6. Tightly roll tortilla, folding over the ends, to form the burrito. Wrap in the foil, starting at the edge pointing toward you, folding over the ends as you go.

If reheating burritos from the fridge, microwave for 1 to 1 1/2 minutes. Then, place seam-side down in a dry pan heated to medium. Press down on tortilla to make one side flat; flip after 1-2 minutes (pan-side should now be brown) and crisp up the other side.

To reheat from frozen:

Microwave: Unwrap burritos from foil and microwave on defrost for 7 minutes per side (or until thawed). Then, heat in a dry skillet, seam side down, for 1-2 minutes until crisp. Flip and heat for another 1-2 minutes.

Oven: Preheat oven to 400F. Place wrapped burritos on a baking sheet and heat through for 45 minutes. Unwrap, placing burritos back on baking sheet and cook for another 10 minutes until crisp.