1/2 cup sauteed mixed vegetables (zucchini, onion, poblano was my choice)
1/2 cup grated cheese
1/4 cup chopped tomatoes or pico de gallo
Spread half the beans out on the center of each tortilla, making a squarish shape and leaving about two inches all around.
Put the meat, sauteed vegetables, and cheese in the center of the beans, lengthwise.
(Add the tomatoes and cilantro now only if you aren’t freezing these for later.)
Fold up the bottom of the tortilla to cover the filling, fold in the sides, then roll over to close it up.
Heat in a very lightly oiled skillet over medium-high heat for a couple of minutes on each side to melt the cheese and toast the tortilla. If you are making a bunch of burritos at once, you can lay them on a baking sheet, seam side down, and bake at 350ºF for about 10 minutes.