Coat a large non-stick skillet with non-stick cooking spay and place it over MEDIUM heat. Add the ground beef and onion and cook, stirring to break up the ground beef, until the beef is thoroughly cooked and no pink remains. Drain the grease from the skillet and return it to the heat. Add the tomato sauce, taco seasoning and a some generous shakes of your favorite hot sauce (we love Choluha Chipotle flavor). Reduce heat to LOW and simmer for 2 or 3 minutes to combine the flavors. Remove the skillet from the heat and allow the mixture to cool slightly.

Meanwhile, combine the refried beans and pinto beans in a medium mixing bowl. Set aside.

Layer the tortillas with bean mixture, beef mixture and shredded cheese. Fold the ends of the tortilla over the filling and then roll up tightly.

Securely wrap the burritos in a sheet of wax paper and then in a sheet of foil. Use a permanent marker to label them individually with the date or place them in a freezer safe plastic storage bag and label the bag with the date and contents.

The frozen burritos will stay fresh for up to 3 months.

The burritos can be heated from the frozen state individually in your microwave or heat a batch in your conventional oven.

Microwave method:

Remove foil and waxed paper. Wrap one frozen burrito in a paper towel and place it on a microwave-safe plate. Microwave on high for 2 minutes. Flip the burrito over and cook for an additional 30 to 45 seconds or until heated through. Let stand for 20 seconds and then devour!

Conventional oven method:

Preheat oven to 350 degrees F. Remove foil and wax paper from burritos you are reheating. Use the same foil to re-wrap the burritos (without the wax paper). Place foil-wrapped burritos on a baking sheet and bake for 45 minutes or until heated through, flipping half way through the cooking time.