Step 1: Heat the butter in a saucepan over medium-high heat until butter is melted and starts to sizzle. Add the onion and saute until the onion becomes fragrant and transparent.

Step 2: Sprinkle in the flour and stir until the onion is evenly coated. Pour in the chicken broth, stirring continuously until the sauce begins to bubble.

Step 3: Reduce the heat to medium-low, add the garlic, green chiles, oregano and cumin. Give it a stir and let the sauce simmer until it thickens.

Reduce the heat to low to keep warm until burrito assembly. Occasionally give it a stir to make sure it doesn’t start to stick to the bottom of the saucepan.

Step 1: Preheat oven to 400 degrees Fahrenheit.

Step 2: In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir.

If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.

Step 3: If the tortillas don’t seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.

Step 4: One at a time, lay the tortillas flat and place 1/3 cup filling just below the center.

Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go.

Step 5: Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you’re making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).

Step 6: Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they’re starting to turn golden brown. Serve!!!