1cuppepper and onion stir fry frozen mix, store brand
1 1/2Tbspfresh cilantro, chopped
12corn tortillas, La Banderita or similar brand (5 ½ inches)
1 1/2cupsbrown rice, cooked
In a large bowl, combine beans, chili powder and cumin. Mix well. Add cheese, tomatoes, pepper and onion mix, and cilantro.
Spread about 1/4 cup of the filling on the bottom third of each tortilla and top with about 2 tablespoons of rice. Roll up, tucking in ends as you go. Wrap each tortilla in tin foil. Label and freeze for up to 3 months.
To heat: Remove burrito from tin foil and place on a microwave safe plate. Cover with a paper towel and microwave on high for 1 ½ to 2 ½ minutes, or until steaming hot. Alternatively, leave in tin foil and heat in the toaster oven at 350 F for 30 -40 minutes, or until steaming hot . For a crispier tortilla, remove foil for last few minutes.