Enchilada sauce, dirty rice and a versatile recipe make for a fun way to change up the typical burrito. This recipe--if you throw in the black beans--makes enough for to two 9x13-inch pans. If I'm not making this dish for a large group, then I freeze the second pan for a future Taco Tuesday dinner. You can also freeze the leftover filling if you don't want to make an extra pan of burritos.