Directions

1. Layer each tortilla with ¼ cup of rice, black beans, and steak or chicken. Top each with 2-3 tablespoons of cheese.
2. Fold in the edges and roll into a tight burrito.
3. In a skillet, melt 1 tablespoon of butter over medium heat. Toast the burrito, seam side down, until browned on each side. Let cool for 10 minutes.
4. Place inside a freezer-safe container and seal. Freeze for up to two weeks.
5. To warm up, place one burrito in the base of a MicroPro Grill. Cover in the grill position and microwave for 5-7 minutes. Serve immediately with salsa of choice.