Step 1

Heat olive oil in a large skillet set over medium heat.

Step 2

Add onions and cook for 2 minutes; stir in garlic and cook for 20 seconds.

Step 3

Stir in the ground beef; cook until meat is browned, about 8 minutes, mixing and breaking up the beef with a wooden spoon.

Step 4

Stir in the taco seasoning; then stir in the tomato salsa.

Step 5

Reduce heat to a simmer and continue to cook for 2 minutes, or until mixture is heated through and a bit thickened.

Step 6

Remove from heat and set aside.

Step 7

Combine pinto beans and water (or beef broth) in a blender or a food processor; process for about a minute, or until mixture is smooth.

Step 8

Add the beans mixture to the beef mixture and stir until combined.

Step 9

Stir in the cheese.

Step 10

Add two tablespoons of cooked rice, if using, to the center of each tortilla.

Step 11

Add 1/2 cup of the beef mixture over the rice.

Step 12

Fold the ends and sides over the filling and roll up.

Step 13

Wrap each burrito in wax paper; then wrap in foil.

Step 14

Place burritos inside a gallon-sized ziploc bag; label the bag with the date you made them.

Step 15

Freeze burritos for up to 2 months.