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In a medium saucepan, coarsely mash the beans over medium heat. Stir in the salsa, chili powder, and chiles and heat until hot, about 5 minutes.
In a medium bowl, combine the rice and 1/2 c. of the cheezee sauce, stirring to combine.
To assemble burritos, spoon a line of the rice mixture down each of the tortillas, top with a line of the bean mixture, then drizzle with a spoonful of the remaining cheezee sauce. Sprinkle with the tomato and onion and the cilantro and hot sauce, if using. Roll up tightly and serve hot.
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Variation, quesadillas- If you'd rather fold than roll, use the same ingredients to make Bean and Rice Quesadillas - just layer the ingredients on half of each tortilla, fold over, and heat in a medium-hot skillet or on a griddle until hot, turning once.
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