Cook rice according to cooking instructions for a rice cooker or in a saucepan on the stove top, but instead of adding water, add the chicken broth, tomatoes, salt, and garlic.

When rice is done cooking, stir in the chopped cilantro.

Meanwhile, combine 1/2 cup broth and half of beans in a small or medium bowl. Use a potato masher or fork to coarsely mash the beans together with the broth. Set aside.

Heat oil in a 12-inch nonstick skillet over medium heat. Add onion and cook for about 5 minutes. Stir in garlic, cumin, oregano, and chili powder, and cook until fragrant, about 1 minute.

Add beef and cook until no longer pink, 6-8 minutes. Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover, and set aside.

Wrap tortillas in clean dish towel and microwave until soft, about 90 seconds. Arrange tortillas on counter.

Mix yogurt and hot sauce together (or use just sour cream) and spread about 1 tablespoon over each tortilla.

Divide rice, beef-and-bean filling, and about 1 1/2 cups cheese evenly among tortillas. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Place on a foil-lined baking sheet, seam side down.

Place baking sheet of burritos in the freezer for about 30 minutes. This will help keep them from coming apart while wrapping. Wrap each burrito individually in foil. Place wrapped burritos in a resealable bag and freeze for up to 3 months.