• 6-10 flour tortillas (depending on size and filling)
• 1/2 cup diced onions
• 2 garlic cloves, minced
• 16 oz can refried beans (can also use regular pinto or black beans)
• ½ cup store-bought or homemade pico de gallo or salsa
• 2 cups shredded sharp cheddar cheese
• 2 cups cooked rice
• 2 cups shredded rotisserie chicken or beef, leftover taco meat, etc.

Preheat oven to 400 degrees. Line a baking sheet with foil. Spray baking sheet with non stick spray.  Saute onions and garlic in a little oil. Stir in refried beans and pico de gallo over heat until mixed and warm. Microwave half the tortillas very briefly to warm them up (15-30 seconds or so). This ensures they don't crack when you roll them.

Place 1 tortilla on a plate or cutting board (keep the rest of the tortillas covered to keep them warm). Spread some of bean mixture, then 1/4-1/3 cup each of rice, meat (if using), and cheese.  Fold the short sides of the tortilla over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Place seam-side down on sheet pan. Warm up remaining tortillas and repeat process.  When all burritos are in the pan, spray the tops with a little non-stick spray and top with cheese. 

Place in oven and bake for about 7-10 minutes or until the bottoms are crispy. Using tongs, flip and continue baking for about 5-10 minutes or until crispy.

Note: Freezes really well but only if it contains just beans, rice and cheese. Wrap individually in foil and place in the freezer. To reheat, you can either bake from frozen (with foil on) at 350F for about 40 to 45 minutes, or thaw and cook in a skillet until crispy on both sides.