Step 1

In a small bowl add 1/8 teaspoon each of cumin, smoked paprika, chili powder, and kosher salt to rinsed and drained black beans. Prior to folding warm each tortilla in the microwave for 5 secs or in the oven on 325 degrees for 2-3 minutes.

Step 2

Place the tortillas on individual plates. Spread 1/4 cup rice on each one, at the center. Top each with about a quarter of the vegetables, corn, and beans, and a quarter of the avocado. Top each with fresh squeezed lime juice and chopped cilantro. Fold the tortillas in half over the filling, then tuck them around and underneath the filling, forming a tight roll. Fold in each side of the burritos, then roll them up.

To Freeze:

Once completely cooled, individually wrap each tortilla in a 10x10 inch sheet of aluminum foil. Then put them in a labeled, freezer-safe (or vacuum-sealed) bag and place them in the freezer. Store for up to 3 months.

To Prepare from Frozen:

Put the aluminum wrapped burritos on a cookie sheet and warm in the oven for 20-25 mins at 325 degrees.