These little burritos are absolutely full of goodness: black beans, chili, rice, veggies and cheese. I baked them in the oven for a few minutes to crisp up the tortillas and to help seal them for lunch box travel. You could make these without cheese, but the cheese really helps to keep everything in the burrito glued together. On the side, I included carrots and celery slices with Trader Joe’s Greek Style Feta Dressing (in the adorable green container), and a peeled satsuma. The treat today is rather indulgent: “gourmet” jelly beans.