Make Rice: Heat 1tbsp oil in a heavy bottomed pan; add onion, jalapeno, garlic and cook till onions turn translucent. Next add the spinach and corn, cook for 3~4 minutes.
Add the rice and 1½~2cups of rice (adjust the quantity of water depending on the type of rice used), bring to a boil, lower the heat, cover and simmer for 15~20 minutes or until rice is cooked through. Set aside to cool.
Make Pinto beans: Heat 2tsp oil in a pan, add onion, jalapeno and garlic; cook for 3~4 minutes.
Next add chili powder, ground cumin and tomato puree. Cook for 2~3 minutes.
Add the cooked pinto beans and season with salt & pepper. Add some water if the mixture looks too thick, simmer for 5~10 minutes.
Make Queso Sauce: In a sauce pan, melt butter and add shallot, garlic and jalapeno. Cook for 2~3 minutes.
Season with salt & pepper. Next add corn starch and cook for a minute.
Stir in the milk and let the mixture bubble for a minute. Add cream cheese and cheese, mix well until the cheese melts. Turn off the heat and keep ready.
To make Burritos: Lay the tortilla flat on a surface. Place some rice in the lower half of the tortilla, top it with the beans, then salsa, followed by queso sauce and some avocado pieces. Fold the lower half of the tortilla over the filling, tuck the edges in and flip it over to make the burrito roll. Cut the burrito in half and serve.