Eating a burrito for lunch is great; wiping guacamole and steak drippings off your keyboard is not.
This make-ahead burrito is designed to be condiment-free; each filling component is precooked and individually seasoned so the flavor is already there when everything gets wrapped up and cozy in the tortilla. Thick, tomato rice serves as the base for crispy sauteed mushrooms and roasted peppers and onions sprinkled with chili powder. The cheese is only just melted when you heat in the microwave, so there's no risk of anything getting soggy overnight.
You can also modify this to your personal burrito preferences; I omitted beans because they can sog out but go ahead and add them in if you have a moral objection to a bean-less burrito. If you want to skip the wrap, the filling works great on its own as Mexican-style rice bowl.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. On twitter and instagram @suzerbruiser