While I don't know that I have an exact favorite, I do favor a Mexican-adjacent burrito-crime pretty often.

•1 cup brown rice, cooked—and it needs to be brown, the texture works much better here and keeps it from agglutinating into a sticky mess.

•Fresh salsa—I cheat and grab locally made hot salsa from the refrigerated section of the grocery.

•1 can drained, rinsed Pinto beans

Combine the three and set aside. Grate some extra sharp cheddar and place that onto a flour tortilla. Add a decent amount of the filling, roll tight, and bake at 325-350F for about thirty minutes.

As I said, Mexican-adjacent. I'm sure it'd make any foodie purist clutch their pearls. But topped with a good hot sauce, it's superb. Baking it's not necessary, but flour tortillas toast up nicely which adds a pleasant flavor profile to it, and it transforms a standard burrito into something entirely new.

*Edited to change that to 1 cup brown rice, cooked. Closer to 2 cups once done cooking. This is enough filling for 4-6 burritos, so a good money saver as well.