• Mix the Filling: In a large mixing bowl, stir together 2 16 ounce cans refried beans (about 3 cups), 1 cup chunky salsa, and 1 tablespoon taco seasoning until fully combined.
• Assemble the Burritos: Place about ½ cup of the bean mixture in the center of each of the 8 burrito-size flour tortillas. Sprinkle ¼ cup of the 2 cups shredded cheddar cheese over the beans. Fold the bottom edge up over the filling, then fold in both sides tightly, and roll up from the bottom. Place seam-side down.

Cook or Freeze:

• Toast for crispy tortillas: Heat a skillet over medium heat. Place burritos seam-side down and cook for 1–2 minutes per side until golden brown.
• Bake for crispy edges: Preheat oven to 375°F. Place burritos on a sheet pan and bake for 12–15 minutes. Broil for 1–2 minutes if you want extra crunch.
• Freeze for later: If burritos were toasted, let cool completely. Wrap individually in plastic wrap or foil, then place in a labeled gallon freezer bag. Freeze up to 3 months.

Reheat:

• From frozen (oven): Bake unwrapped at 350°F for 20–30 minutes.
• From frozen (microwave): Unwrap, microwave 1 minute, flip, then another 30–60 seconds.
• From thawed: Bake unwrapped at 350°F for 10 minutes, or microwave 30–45 seconds.