Place 2 cups water, 1 tablespoon canola oil, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. Meanwhile, place 1 cup long-grain white rice in a fine-mesh strainer and run under cold water until the water runs clear.

Add the rice to the boiling water, stir once, and bring back to a simmer. Cover, reduce the heat to low, simmer until the rice is tender, 15 to 17 minutes. Meanwhile, chop the leaves and tender stems from ⅓ bunch fresh cilantro until you have ¼ cup. Halve 2 medium limes. (This is also a good time to prep the ingredients for the filling.)

When the rice is ready, ff there is any remaining liquid, cover again and cook for a few more minutes. Turn off the heat. Let the rice stand covered for 2 minutes. Uncover and fluff with a fork. Squeeze the lime halves over the rice, add the cilantro, and stir to combine. Transfer to a bowl.

Dice ½ medium yellow onion and mince 3 garlic cloves. Drain and rinse 1 can black beans. Shake until most of the water is removed.

Heat 2 tablespoons olive oil in a medium skillet over medium heat until shimmering. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the black beans,1 tablespoon chili powder, ½ teaspoon ground cumin, and ½ teaspoon sazón seasoning. Reduce the heat to medium low and cook for 5 minutes. Remove the skillet from the heat.

Place 1 can full-fat coconut milk, 3 to 4 tablespoons nutritional yeast, 2 tablespoons arrowroot flour, ½ teaspoon onion powder, ½ teaspoon garlic powder, and a pinch of ground turmeric in a medium saucepan over medium heat and whisk until smooth. Cook, whisking constantly, until thickened, 1 to 2 minutes. Remove the saucepan from the heat.

Heat a large frying pan over medium-high heat. Meanwhile, assemble the burritos. Spoon ½ cup of the rice,¼ cup of the black bean mixture, 1 tablespoon queso, and a spoonful of guacamole and salsa, if using, across the center of each 10-inch flour tortilla in a line. Fold the left and right sides of the tortilla over the filling, then roll from the bottom up tightly over the filling.

Coat the frying pan cooking spray. Add the burritos seam-side down (as many as will fit in a single layer). Cook until browned underneath, 1 to 2 minutes. Flip and cooking until the second side is browned, about 1 minute more. Serve the burritos with more queso and hot sauce, if using.