• Begin by making your brown rice. If you are using precooked brown rice, please disregard this step. Place brown rice and water in a medium pot and bring to a boil over medium/high heat. Once boiling, reduce heat to low and cover. Let simmer for around 35 to 40 minutes or until water is fully absorbed.
• While the brown rice is cooking, prepare the rest of your burrito. Lay tortillas on a clean, flat surface.
• Using a tablespoon as your scooper, spoon on around 3 tablespoons of refried beans onto each tortilla and spread it out.
• Then, spoon on 3 tablespoons of black beans, 3 tablespoons of cheddar cheese, and around 3 tablespoons of cooked brown rice to each tortilla.
• Finally spoon on a heaping tablespoon of your favorite salsa (or more to taste).
• Tightly wrap each burrito by folding 2 sides in and rolling it up. At this point, decide whether you are going to eat them immediately or freeze for later.

To Eat Right Away

• Oven: Spray a large casserole dish with nonstick cooking spray and bake burritos at 400ºF for around 20 minutes or until center is completely warm.
• Pan Fry: In a large frying pan, heat around 1 tablespoon of olive oil over medium/high heat. When the olive oil is fragrant, fry the burrito with the tortilla flap-side down for 2-3 minutes and then flip and fry the other side for 2-3 minutes.

To Freeze for Later

• Tightly wrap each burrito with tinfoil and remove as much air as possible. Freeze burritos for up to 3 months.
• Reheat in oven: Place tin foil-wrapped burrito in the oven and bake at 400ºF for X minutes or until the center is warm.
• Reheat in microwave: Unwrap burrito, discard tin foil, and place on a microwave-safe plate. Use the defrost setting on your microwave and defrost for around 2 minutes. Then microwave on high for 30-60 seconds.