Make the cumin rice in the rice cooker according to that recipe's instructions. When it is done or nearly done, drain and rinse the black beans. Once thoroughly drained, put in a covered glass casserole dish, sprinkle on the lime juice, cover, and microwave until hot and steamy. Slice the green onions and shred the cheese.

Stack four tortillas on a large plate and place a damp paper towel over top. Microwave for 30 seconds to steam the tortillas for pliability. Steam them only as you are ready to use them.

To each tortilla, add 1/3 cup rice, 1/3 cup beans, 1 tbsp taco sauce, 1/4 cup shredded cheddar, a spoonful of diced chiles, and a few slices of green onions. Roll the burritos tightly in foil, making sure to fold in the sides first to hold in the filling. Freeze as desired.

To cook from Refrigerated: Place in a skillet or grill plan over medium low heat until the outside is brown and crispy and the cheese is melted on the inside.

To cook from frozen in microwave: Remove the foil. Place on a large plate and lay them out as far apart as possible. Microwave on defrost, either by weight or by assuming each burrito is 0.5 lb. Or manually defrost on 6 to 8 for several minutes, flipping often. Once they're getting close, switch microwave to high and do until they are satisfactorally hot. Anna likes hers microwaved for longer :3