Make-Ahead Burritos

1. Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.

2. Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.

3. Divide the bean-rice mixture evenly among the tortillas and roll up.

4. Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

Cook's Note:

To serve, unwrap a burrito and place on a microwave-safe plate. Microwave on high for 2 minutes. Or, place a foil-wrapped burrito on a baking sheet and bake in a 350 degrees F (175 degrees C) oven for 10 minutes.