Heat the oil in a small saucepan over medium heat. Add the canned chilies and onion, and cook until softened, 5-7 minutes.

Add the rice, water, and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from the heat and stir in the beans.

Place some cheese in the center of each tortilla, then spoon the rice and bean mixture on top. Drizzle with salsa verde and roll up the tortilla.

Optional: Before serving, heat a skillet over medium heat and toast the wrapped burrito 1 to 2 minutes per side until lightly golden and crisp.

Meal Prep Tip: This recipe is freezer-friendly! If making in bulk, wrap each burrito in foil and store in the freezer. To reheat, remove the burrito from the foil and wrap in a paper towel. Microwave for 2-4 minutes, flipping halfway through. For a crisper tortilla, once the burrito has been reheated, bake at 375°F (190°C) for 6-10 minutes or pan fry over medium heat until toasted and crisp, 1-2 minutes per side.