Savory Bean, Rice, and Spinach Burritos

Place the fresh spinach in a large skillet with a tablespoon of water, and cook over medium heat until wilted. Drain any excess liquid and set aside.

Wrap the flour tortillas in a damp paper towel and microwave for 30 seconds to make them more pliable.

In a large bowl, combine the black beans, cooked brown rice, wilted spinach, roasted frozen corn, and salsa. Season with salt and black pepper to taste, and mix well.

Add about 1 cup of the filling mixture to the center of each tortilla.

Fold one long side of the tortilla over the filling, then fold the other long side over that, tucking the two remaining smaller ends inwards to form a burrito.

Wrap each burrito tightly in aluminum foil and store all foil-wrapped burritos in a freezer bag before placing in the freezer.

When ready to enjoy, reheat the burritos by baking in the oven at 350°F for 20-30 minutes, or unwrap and microwave on the defrost setting for 30 seconds to 2 minutes, then microwave using the regular setting for 10-30 seconds. For added crispiness, cook them on a non-stick griddle.