Heat your largest skillet or sauté pan over medium-high heat. Once hot, add oil, and once the oil is hot, add the onion, garlic, jalapeño, and bell pepper and cook until the ingredients begin to soften, 3 to 4 minutes.

Add the cumin, smaller amount of chili powder, and tomato paste, and cook for 1 minute.

Add diced tomatoes and let simmer for 1 minute, then add the beans and simmer for 2 to 3 minutes.

Taste the mixture and add salt; adjust to your taste.

Add corn and spinach and stir until the spinach has wilted and everything is warm. Taste for seasoning again and adjust as needed.

Remove from heat and squeeze the juice of half the lime over the mixture.

Let cool slightly while you get ready to assemble your burritos.

If your tortillas are unbendy, warm them briefly in a dry skillet or for 15 seconds in the microwave to soften them.

Arrange first tortilla on counter and spoon about ¾ cup of the filling in the lower third, closest to you. Sprinkle with ¼ cup jack cheese and 2 tablespoons cotija.

Fold the bottom of the tortilla over the filling, fold in the sides, and roll it up, setting it to cool seam side-down.

Repeat with remaining tortillas, filling, and cheese.

To eat right away, brown it in a pan on both sides for added texture and to ensure the cheese gets melty.

To freeze for later, wrap burritos individually in foil or plastic and pack in a freezer bag.

To reheat from frozen in an oven, heat foil-wrapped burrito for 40 to 50 minutes at 375°F.

To reheat from frozen in a microwave, unwrap burrito and microwave on a plate for 3 to 5 minutes, turning over once midway.