Bean and Cheese Burritos

Heat the oil in a medium saucepan over medium heat and saute the onion for 4 minutes until softened and translucent. Add the garlic and cumin and cook for 30 seconds, stirring constantly, until fragrant.
Add the refried beans and 1/2 teaspoon salt to the pan. Cook, stirring frequently, for 5 minutes until heated through and slightly loosened; add a splash of water if the beans seem too thick to spread easily.
Warm the cooked rice in the microwave or a separate small pan if it is not already hot.
Warm each flour tortilla in a dry skillet or directly over a low gas flame for about 20 seconds per side, just until soft and pliable and slightly puffed; this prevents cracking when you roll it.
Lay a warm tortilla flat on a clean surface. Spread about 1/2 cup of the bean mixture in a line just below the center, leaving a 2-inch border on each side.
Top the beans with 1/2 cup rice, a scant 1/3 cup shredded cheese, 2 tablespoons salsa, a few avocado slices, and a pinch of cilantro.
Fold the bottom edge of the tortilla up and over the filling, then fold in both sides snugly, and roll the whole thing away from you into a tight cylinder, tucking as you go.
Heat a large dry skillet over medium heat. Place the burrito seam-side down in the skillet and cook 2 minutes until golden and sealed, then flip and cook 2 more minutes on the other side.
Repeat rolling and griddling with the remaining tortillas and filling, wiping the skillet if needed between batches.
Slice each burrito in half on a diagonal and serve immediately with extra salsa on the side.

Warming the tortilla until it is soft and slightly puffed before filling is what keeps it from cracking or tearing when you roll it tightly.

Do not overfill; a burrito piled too high will not fold closed properly and will burst open when griddled, so keep the filling contained within the marked border.