Step 1

Make the cilantro rice: Rinse rice well in cold water, and then add to a medium pot. Cover the rice with 1 inch of cold water and place over medium heat. Once simmering, stir, turn heat down to low, and cover.Cook until the rice has absorbed the water and is tender, about 8-10 minutes. If there is extra water, drain off. Otherwise, remove from heat, cover, and let steam for 5 minutes. Stir in lime juice and cilantro.

Step 2

Cook the peppers and onions: In a large skillet over medium-high heat, add 1 tablespoon olive oil, sliced peppers, and onions. Cook until peppers and onions start to caramelize in places, 8-10 minutes. Scoop out onto a plate and set aside.

Step 3

Make the chicken and bean filling: In the same skillet over medium heat, add 1 tablespoon olive oil, the shredded chicken, and beans. Stir together until warm. Add the salt, chili powder, and cumin, and then add the salsa verde. Remove from heat.

Step 4

Assemble the burritos: Wrap one 12-inch tortilla or four 8-inch burritos in a few paper towels. Microwave on high for 15 seconds to make the tortillas warm and flexible.Then, in the lower-middle section of the tortilla, add 1/3 cup cilantro rice, 1/3 cup peppers and onions, 1/2 cup of the chicken and bean mixture, and 1/4 cup grated cheese. (If you're using smaller 8-inch tortillas, divide these amounts evenly among the four tortillas). Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil.Repeat with the remaining tortillas.

Step 5

Freeze the burritos: Transfer the wrapped burritos to a freezer-safe plastic container or bag. Store in the freezer for up to 6 months (but ideally use within 3 months, or else they might have some freezer burn and off flavors).

Step 6

Reheat the burritos: To reheat a large burrito, unwrap from foil and place on a microwave-safe plate. Microwave on defrost for 7 minutes per side, or until the burrito has completely thawed. Transfer burrito to a nonstick skillet over medium-low heat and cook for 3-4 minutes per side, or until the burrito is crispy on the outside.To reheat a large burrito in the oven, preheat the oven to 400˚F. Place the wrapped burrito on a baking sheet and heat in the oven for 45 minutes. Remove, unwrap the burrito, and put back in the oven for another 10 minutes to get a crispy exterior.Serve burrito with sour cream, salsa, or Dad Add guacamole.

Step 7

Make the Pickled Jalapeño Guacamole: Add the flesh of two ripe avocados to a bowl. Mash together with fork. Roughly dice pickled jalapeños and transfer to bowl with avocados. Season with cilantro and a pinch of salt. Serve immediately.