Place a small pot over medium heat. Add half the beans and their liquid (reserve remaining for vegetables) to hot pot. Bring to a simmer.

Once simmering, stir occasionally until heated through, 2-3 minutes.

Mash beans until smooth. Add cream cheese, 1 Tbsp. water, and half the garlic salt (reserve remaining for vegetables).

Remove from burner. Cover pot to keep warm.

While beans cook, continue recipe.

Drain remaining beans.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add remaining beans, corn, peppers, remaining garlic salt, and a pinch of pepper to hot pan. Stir occasionally until peppers are tender, 6-7 minutes.

Remove from burner. Transfer vegetables to a plate. Wipe pan clean and reserve.

While vegetables cook, carefully massage rice in bag to break up any clumps. Remove rice from packaging. In a microwave-safe bowl, combine rice, pesto (to taste), and 1/4 tsp. salt. Cover with a damp paper towel and microwave covered, 2-3 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork. Set aside.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Place tortillas on a clean work surface. Evenly divide refried beans, rice, vegetables, shredded cheese, and salsa (to taste) between tortillas.

Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly.

Return pan used to cook vegetables to medium heat and add 2 tsp. olive oil.

Add burritos to hot pan, seam-side down first, and toast until lightly browned, 1-2 minutes per side.

Remove from burner.

Plate dish as pictured on front of card, halving burrito, if desired. Bon appétit!