First, preheat oven to 375ºF.

Then, prepare bell peppers and onion by thinly slicing.

Place veggies on a large baking sheet and drizzle with olive oil.

Then, season with taco seasoning and toss.

Bake at 375ºF for 20-25 minutes or until onions become translucent.

Set aside.

Place 1 cup of white rice and 2.25 cups of water into a small bot.

Bring to a boil over medium/high heat.

Once boiling, reduce heat to low and cover. Let simmer for around 15-20 minutes or until all water absorbs.

While the veggies are cooking, heat a large nonstick skillet over medium/high heat.

Then, add in ground beef and saute for 7-10 minutes or until almost fully browned.

Add in tomato paste, taco seasoning, and water and continue cooking for a few more minutes until liquid reduces. 

Set aside.

Prepare beef burritos by laying out all 16 flour tortillas. 

Then, evenly distribute beef, veggies, and rice. 

Finally, sprinkle on a handful of cheese.

Tightly wrap each burrito by folding the sides in and rolling.

Then, wrap each individual burrito in a piece of tin foil and remove as much air as possible.

Store in the freezer for up to 3 months.