Instructions

• Preheat the oven to 375°F. Spray a 9×13-inch casserole dish or similar baking dish with cooking spray and set aside.
• Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil, then add the diced 1 large sweet Vidalia or white onion. Cook about 5 minutes, stirring frequently, until the onion begins to soften and is translucent.
• Add the diced 1 large red bell pepper to the skillet, stir to combine, and cook about 3 to 4 minutes, until the peppers begin to soften.
• Add 3 to 5 cloves finely minced or pressed garlic, stir, and cook about 1 minute, until fragrant.
• Sprinkle in 1 tablespoon ground cumin and 1 tablespoon chili powder. Add one 8.8-ounce package precooked rice (or 2 cups cooked rice), 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, one 15-ounce can black beans (drained and rinsed), one 10-ounce can Rotel (tomatoes with green chiles), and 1/4 cup of the 16-ounce salsa. Stir to combine and cook about 3 minutes, until heated through. Remove the skillet from the heat.
• Lay out the 1 pound soft flour tortillas (about 10 tortillas, 7 inches each). To each tortilla, add a heaping 1/2 cup of the filling to the center. Fold in the sides and roll up each burrito, placing them seam side down in the prepared baking dish. Nestle the burritos closely together. Repeat until the filling is gone or all tortillas are filled.
• Evenly drizzle the remaining salsa over the top of the burritos and evenly sprinkle 1 cup shredded Mexican cheese blend over everything.
• (Optional make-ahead) Cover the dish and refrigerate until ready to bake. When ready, bake uncovered for about 15 minutes, or until the cheese has melted and the salsa is lightly bubbling.
• Garnish with finely minced fresh cilantro and serve immediately.