I do burritos in a can. But by actually canning for long term storage. Something like diced pork, red bell pepper, onion and seasoning. Cram into a pint jar raw, cold pack can for 75 minutes. Shelf stable and any time I want a burrito I dump the contents into a pot and reserve the liquid. Measure the liquid and add half as much rice and the liquid to the pot. Bring to a boil. Reduce to low, wrap it in a tortilla when the rice is done.

I also make freezer burritos. Bean, beef, rice, maybe a mix of two or three. Maybe some cheese or fresh made guajillo sauce. Keep them small so they don’t take forever to cook. Place fresh made burritos on a baking sheet and freeze, toss them in a bag for later. Pull out of freezer and you can microwave, air fry or deep fry depending on what you want. Top with cheese, any sauces you have, maybe sour cream.

I’m not a fan of cook ahead pasta. The texture and sauce ratios are never right after three days in the fridge.