Start by cooking the Spanish rice according to the package instructions. This typically involves heating water, adding the rice, and letting it absorb all the flavorful goodness. Once it’s done cooking, give it a minute to sit so it can fluff up perfectly, then transfer it to a large mixing bowl.

In the same large bowl, add your drained and rinsed pinto beans, 1 cup of shredded cheddar cheese, ½ cup of your favorite salsa, and 2 teaspoons of taco seasoning. For an extra flavor boost, sprinkle in ½ teaspoon of cumin and toss in the fresh green onions. Mix everything together until well combined. You want the rice and beans to be fully coated in cheese and spices!

Grab your flour tortillas. Scoop out about ⅓ cup of the rice and bean mixture and center it on each tortilla. Now, here’s the trick: fold in the sides of the tortilla over the filling and then roll it up from the bottom. This should form a nice burrito shape that keeps all that goodness tucked in!

Heat a skillet over medium heat and brush it with a little canola or vegetable oil to prevent sticking. Place your burritos seam-side down in the skillet. Be sure to work in batches if your pan isn’t big enough. Cook them until the tortilla turns a lovely golden brown color, then carefully flip them over to brown the other side. Once both sides are golden and crispy, remove the burritos and enjoy them hot.