10 large burrito-size tortillas
4 cups of black beans
4 cups of jasmine rice
4 cups of Mexican cheese mix
3 tbsp Sriracha hot sauce
salt to taste
Cook a large quantity of black beans (4 cups) by soaking them in warm water overnight, then simmering them in a large cast iron pot for 5 hours with the water seasoned using cumin, chili powder, garlic powder and some salt. Drain, freeze the excess in a bag.
Fill a cup of bean and rice mix into each burrito. Roll up tightly and wrap in aluminum foil. When reheating, place in 400F preheated oven for 20 minutes. Serve with salsa and sour cream.