Freezable Homemade Burritos

I debated on whether or not to share this before I have a chance to take proper photos of it, but the recipe is so.damn.good that I decided to go ahead without the photos.

There were a few times during my scarfing down meal that I almost gave in and took some with my camera phone, but it was covered with sour cream and salsa and it would have been hard to tell what it was that was being shown. (And it wasn't very pretty to look at, all mangled and covered such as it was.)

I'll have to remember to take some next time BEFORE I eat. :)

Freezable Homemade Burritos
Yield: 6-12     |   Time: 25 min or less

1 packet of Knorr Spanish Rice
2 cups of water (for the rice)
1-lb ground turkey
1 packet of taco seasoning
1 4-oz can diced green chiles
1 15-oz can seasoned black beans
12 burrito-size flour tortillas
2 cups of shredded cheese
sour cream (optional)
salsa (optional)

1. Prepare the rice as directed on the packet.
2. As the rice is cooking, start to brown the turkey in a skillet over medium-high heat. As the meat is cooking, add in your desired amount of taco seasoning. The packet instructions will say to add the entire packet to 1 pound of ground meat; I personally don't like that much and usually end up putting in between 1/4 and 1/3 of a packet per pound of meat. Your tastes might differ, so add a little bit now, then taste test when the meat is done. You can always add more, but you cannot take it out.
3. When the ground turkey is completely cooked, stir in the can of chiles and the can of black beans. Heat over low for 5 minutes, stirring occasionally. Be sure to turn off the rice when it gets done.
4. Meanwhile, prepare your other ingredients. Get the tortillas and cheese ready for assembly. I will plop my "Yield" disclaimer in here: I was able to make seven fairly generously-sized burritos with the ingredients as listed above. If they are to be eaten at one meal and not frozen for later use, I'd say that you could even get six out of this conglomeration. For freezing, I'd say shoot for 7-12, depending on your personal preference of portion size.
5. Because the yield is so varying, I'd prepare one tortilla at a time, once the meat-bean-chile mixture is done warming. Start by having a flattened tortilla, then sprinkle a bit of cheese down the center. (Again, the amount of cheese per burrito varies to your personal preference.) Place some meat mixture over the cheese, about 1/2 cup or so. (You can choose to do less if you are making smaller burritos.) Place a bit less of the rice on top of the meat (about 1/4 to 1/3 cup). Wrap up the burrito, making sure to not have any innards showing, and set aside, continuing on with the remainder of meat mixture and tortillas.
5. If the burritos are to be eaten right away, serve with salsa and sour cream, if desired. If they are to be frozen, do not add salsa or sour cream just yet, but continue on with the instructions below.
6. For freezing, wrap each burrito in foil right away, then freeze. Be sure to mark them with instructions -- it might be easiest to place the foil-wrapped burritos in a Ziploc first. Write on the foil or Ziploc the following: "Reheat at 400 degrees for 25-27 minutes, turning and piercing after 15 minutes."

Specifics/Disclaimers: I let the amount of meat and rice determine the yield that resulted, which was 7 burritos about the size of my hands, which are pretty small. I'm sure that other ground meats would work just as well as ground turkey. I used Old El Paso 70% Less Sodium taco seasoning. I'm not sure if corn tortillas would work in lieu of flour tortillas. I asked for 2 cups of shredded cheese in the ingredients list because I am not sure of your personal tastes. :)