Bring 2 cups broth (save remaining ⅔ for later), rice, half of the minced garlic, and 1 teaspoon salt to a boil. Cover and cook on low, until rice is tender, about 20 minutes. Remove from heat, and keep covered for an additional 10 minutes. Fluff rice when completed cooking.

Mince ½ of the pinto beans with a potato masher. They will be coarsely mashed and still chunky but this is okay. Stir in remaining ⅔ cup of broth. Set aside.

Heat oil in a non-stick skillet over medium heat. Add in the onion and cook until it has started to soften, about 5 minutes. Stir in tomato paste, cumin, oregano, chile powder, remaining garlic. Stir to combine.

Add in shredded leftover chicken and stir to combine. Add in mashed beans/water mixture, along with 1 teaspoon salt, and remaining rinsed pinto beans. Set the mixture aside for about 20 minutes to allow it to cool to nearly room temperature.

Wrap tortillas in a clean dish towel, or wet paper towels, and microwave until they are warm and soft, about 90 seconds. Divide the rice, chicken and bean, and shredded cheese over the tortillas. Fold and wrap each tortilla so that it sits with the seam at the bottom.

Wrap each burrito in plastic wrap. And then wrap again in aluminum foil. Freeze burritos in a freezer safe gallon plastic bag. You may need a second bag for all 8.

Remove burrito from foil and plastic wrap. Wrap in damp paper towels. Microwave until softened and heated through, about 5 minutes. Times may vary depending on the power of your microwave.

Place burritos on a foil lined baking sheet, sprinkle with additional shredded cheese and broil, if desired. Top with sour cream and cilantro. Serve.