Step 1

Add Rice & Water to Rice Cooker or Instant Pot – Turn On and let cook until done.

Step 2

While Rice is Cooking: In Large Bowl, combine Olive Oil, Salsa, Olives, Olive Juice, Salt, and Cheese then Set-Aside.

Step 3

In Extra Large Bowl, combine all 8 Cans of Refried and Whole Beans – Mix Well, then Set-Aside. Be sure to rinse the Whole Black and Pinto Beans before adding.

Step 4

When Rice is Ready: Immediately add the hot rice to Large Bowl with the Salsa, Olive & Cheese Mixture.  Mix well – You will notice the mixture becoming a cheesy/gooey mix due to the heat of the rice.

Step 5

Add Cheese mixture from Large Bowl into the Extra Large Bean Bowl – Mix Well.

Step 6

Stuffing the Tortillas:  Lay down approx. 12″ square piece of plastic wrap, and place tortilla on it.  Scoop approx. 3 Tablespoons of Burrito Mixture into the center of a Tortilla and roll into a burrito (don’t over-stuff the tortilla).  Roll the Burrito up in the plastic wrap and fold ends over.  Repeat until all Burritos have been made.

Step 7

Freezing: Wrap Burritos individually into plastic wrap.  Take 10 wrapped Burritos and wrap together again with plastic wrap for easy storage and extra protection from freezer burn.  Freeze for up to 2-3 Months.

Step 8

Re-Heating: Remove Burrito from plastic wrap and roll into parchment or waxed paper.  Microwave for 1 1/2 to 2 1/2 minutes or until completely heated and serve!