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1
Cook the brown rice according to the package directions.
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2
Transfer to a large bowl and cool completely.
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3
Meanwhile, heat the oil in a large skillet over medium-high heat.
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4
Add the onions and cook, stirring frequently, until soft and lightly browned, about 4 minutes.
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5
Add the tomato paste, chile powder and cumin and cook, stirring, until fragrant, about 1 minute.
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6
Add the black beans, squash, 1 cup water and 1/2 teaspoon salt.
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7
Bring to a simmer and cook until the beans are soft and most of the liquid has reduced but the mixture is still slightly saucy, 8 to 10 minutes.
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8
Add the spinach, in batches if needed, and fold in until wilted.
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9
Allow to cool completely.
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10
Lay the tortillas out on a clean work surface.
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11
Put 1/2 cup of the rice in the center of each tortilla, about 1 inch from the edges, and top with about 1/2 cup of the bean filling.
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12
Sprinkle each with 2 heaping tablespoons Cheddar, and add a few dashes of hot sauce.
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13
Fold the edge nearest to you over the filling, fold in the sides and finish rolling up.
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14
Wrap tightly first in plastic wrap and then in foil, and freeze for up to 2 weeks.
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15
To reheat in a microwave: Wrap the frozen burrito in parchment paper and microwave on high until hot in the center, 4 to 5 minutes.
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16
For the crunchy oven method: Preheat the oven to 425 degrees F. Spray each side of the burrito generously with cooking spray and place seam-side down on a baking sheet.
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17
Cook until golden and crispy on the outside and hot inside, turning about halfway through, 25 to 30 minutes.
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18
Serve with reduced-fat sour cream, salsa and guacamole if desired.
