Burrito

Yes. Assemble and wrap burritos in foil, then refrigerate for up to 2 days. To reheat, wrap in foil and warm in a 350°F oven for 15–20 minutes until heated through. Alternatively, unwrap and reheat in a skillet over medium heat for 2 minutes per side.

Use 1 can (15 oz) black beans or pinto beans, drained and lightly mashed with a fork, mixed with 1 tbsp butter and salt and pepper to taste. Whole beans are a bit chunkier but work perfectly.

Don't overfill—use only one-quarter of each filling component. Roll firmly and wrap tightly in foil, keeping it wrapped as you eat. If the filling is warm, the tortilla will be more pliable and less likely to crack.

Yes. Cook both the day before and store separately in airtight containers in the refrigerator. Reheat together in a skillet over medium heat for 3–5 minutes until warm, then proceed with assembling and wrapping.

Mexican rice (the kind in the burrito is more mild), black beans on the side, simple lime-dressed salad, chips and salsa, or guacamole all work well as sides.

Store wrapped burritos in an airtight container or foil in the refrigerator for up to 3 days. Reheat wrapped in foil in a 350°F oven for 15–20 minutes, or unwrapped in a skillet over medium heat for 2–3 minutes per side until warmed through and the exterior is lightly crispy.