Rice and Beans:
1) Heat oil in a 4 or 5 quart pan. Once oil is hot, add the onions and peppers and sauté for a few minutes.
2) Add the rice and stir for another minute. Once the rice is hot, add about 3 – 4 cups of water. Check the instructions on the rice for exact amounts of water. You can also use chicken stock or veggie stock if you want.
3) Drain the beans and add each can to the mix. No need to rinse the beans really, just try to drain off some of the extra liquid.
4) Stir everything together, add the spices, cover and let simmer on low for 20 minutes or so.
5) Pull it off the heat and let it cool which will probably take at least an hour. It needs to be room temperature before you start filling the burritos.
6) Mix together the crushed avocados and sour cream.
7) Grate the cheese and get any other toppings you want to add ready to go.
8) Take a tortilla and stick it in the microwave for literally 5 seconds to soften it up. Or you can warm them up in a low heat oven if you want.
9) Spread on a tablespoon or two of guac, followed by about 3/4 of a cup to a cup of rice and beans. You want to leave about an inch of room on two sides and about three inches of room on the other sides. This will make it easy to roll later.
10) Pile on the cheese and hot sauce.
11) To properly fold the burrito, fold the short ends up and then roll it over so that the short ends are tucked under the long ends.
12) To store the burritos, double wrap them in foil then wrap in plastic wrap, then once more in foil. Pop them into some gallon bags (2 per bag is all that will fit due to their largeness) and stick them in the freezer until you’re hungry!
13) To re-heat microwave on high for about 3 minutes and then flip it over and nuke it for another 3 minutes. That should get the cheese properly and evenly melted.