Cook rice according to package instructions. Let it sit for a minute then pour the rice into a large mixing bowl.
To the rice, add in the beans, cheese, salsa, and taco seasoning. Mix together until combined.
Scoop ⅓ cup of rice and bean mixture onto the center of a tortilla. Fold in the sides of the tortilla then roll into a burrito.
Heat skillet over medium heat and brush with oil. Add the burritos (working in batches if needed) seam side down. Flip over once the tortilla starts to turn a golden color and cook the other side. Remove from heat and eat immediately or refrigerate for later.
Notes
This recipe comes together quick thanks to microwavable rice. You could always use a cup of homemade rice instead.
Black beans are a great substitute for the pinto beans.
Use whatever salsa you like in this recipe.
Store leftover burritos in an airtight container in the refrigerator for up to three days. Reheat in microwave and toast in skillet to crisp the tortilla.
You can also freeze the burritos in an airtight container for up to a month.