• Sauté the aromatics. Heat the olive oil in a large skillet set over medium heat. Add the onions and cook for 2 minutes; stir in the garlic and cook for 20 seconds.
• Cook the beef. Add the ground beef, stir, and cook until browned (about 8 minutes), stirring and breaking it up with a wooden spoon.
• Add the seasoning and salsa, and simmer. Stir in the taco seasoning; then stir in the tomato salsa. Reduce heat to a simmer and cook for 2 minutes, or until the mixture is heated through and slightly thickened. Remove from heat and set aside.
• Blend the beans. Combine the pinto beans and broth in a blender or a food processor; process for about a minute, or until the mixture is creamy and smooth.
• Combine. Add the bean mixture to the beef mixture and stir until combined. Stir in the shredded cheese.
• Assemble the burritos. Add two tablespoons of cooked rice (if using) to the center of each tortilla. Add ½ cup of the beef mixture over the rice. Fold the ends and sides over the filling and roll up. Wrap each burrito in wax paper; then wrap in foil.
• Freeze. Place the burritos in a gallon-size freezer bag, remove as much air as possible, and seal. Label the bag with the date and freeze for up to 2 months.

To Reheat

• Microwave: Remove the foil and wrap the frozen burrito in a damp paper towel. Microwave for 2 to 3 minutes, turning halfway through, until heated through. Let it rest for a minute before serving.

  Oven: Keep the burrito wrapped in foil and bake at 350°F for about 30 to 40 minutes, or until hot in the center.

  From the fridge: If you thaw the burrito overnight in the refrigerator, microwave it for about 1 to 2 minutes, turning halfway through.