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PdfCook 150 g diced onion with a bit of oil or water in a medium or large pan until soft.
Add 85 g tomato paste, 1.2 tbsp ground cumin, 1 tbsp nutritional yeast, 1.5 tsp garlic powder, 0.5 tsp paprika powder, 1 tsp salt or to taste, and ⅓ cup water to the pan and mix thoroughly.
To the pan, add 400 g cooked pinto beans and 80 g cooked rice. Mix until combined.
If serving immediately, warm the tortillas in a microwave and heat the bean mixture.
Place a tortilla on a flat surface and add 150 g (¾ cup) of the bean mixture. Wrap the burrito. Repeat four more times.
To save for later, place the burritos in a container and keep it in the refrigerator or freezer.