Season the chicken with the chili, cumin, salt and pepper.
In a large skillet over medium heat add olive oil and chicken. Cook the chicken until tender, around 7 minutes. Remove from the pan and place on a cutting board to rest for about 5 minutes. Then slice into strips.
In the meantime, cook your Spanish Rice according to pkg directions. Allow to cool.
Using a fine mesh sieve, drain and rinse black beans until rinse water runs clear. Set aside and allow to drip until mostly dry.
Assemble your burritos. Place 3 Tbsp of Spanish rice and 4-5 slices of chicken, 2 Tbsp black beans and about 2 Tbsp shredded cheese to each tortilla. Pull in each end of tortilla and roll up tightly into a burrito shape.
MAKE IT NOW
PAN: Spread a little bit of soft butter on the outside of the burrito. In a large skillet over medium hight heat, add burrito and cook for 1-2 minutes, until golden, then flip and cook an additional 1-2 minutes until golden.
OVEN: Wrap tortilla in foil and bake at 350 degrees for 15 minutes, or until heated through.
MICROWAVE: Wrap burrito in a moist paper towel and cook in microwave on High for 30 seconds to 1 minute or until heated through.
FREEZE FOR LATER
Place burritos into a gallon freezer safe bag, seal removing as much air as possible and freeze. If you plan on removing burritos from freezer for lunches or on the go individually, wrap each in foil first and then place in bag so they don't stick together.
COOK FROM FROZEN
OVEN: Remove from freezer. Take foil wrapped burrito and bake at 350 degrees for 25-30 minutes, or until heated through.
MICROWAVE: Remove foil and wrap frozen burrito in a moist paper towel and cook in microwave on High for 2-3 minutes or until heated through.