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Chicken & Bean Freezer Burritos
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Brief Description
Basic chicken burritos that hold up great in the freezer for up to 3 months, or 1 week in the fridge.
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Main Ingredient
Chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
If you want to add an additional fat, like guacamole or sour cream, I would wait until you're serving them to do so, on the side. Guac and sour cream don't keep well in this dish or the reheating process.
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Posted By: morethanso
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Posted On: May 04, 2020
Number of Servings:
Ingredients:
- 3/4 cups - Long grain white rice
- 1 teaspoons - Lime juice
- 2 cups - Cooked chicken For best results, use shredded chicken.
- 15 ounces - Canned black beans Drained and rinsed.
- 1/4 teaspoons - Salt
- 1/2 teaspoons - Chili powder
- 1/2 teaspoons - Cumin
- 1/2 cups - Salsa Can sub salsa verde.
- 8 ounces - Shredded colby jack cheese.
- 6 whole - 10 or 12 inch flour tortillas
- 1 tablespoons - Olive oil
Directions:
1. Cook rice per package directions, either in a pot on the stove or in a rice cooker. Add lime juice to rice once it's completed, mixing until well distributed. If preferred, can toss in 1/8 cup chopped cilantro.
2. Heat olive oil in a skillet over medium heat. Add chicken, beans, salsa, and spices, mixing thoroughly and cooking until warm. I suggest mashing some of the beans as you cook, to create a more homogeneous texture.
3. Heat burrito tortillas in a kitchen or paper towel in a microwave for 15 seconds. This makes the tortillas pliable, allowing for easier assembly.
4. Lay out a sheaf of aluminum foil on your counter with a corner facing you. Place warmed tortilla on the foil. On lower middle section of your tortilla, top with 1/3 cup of your rice, 1/4 cup cheese, and 1/2 cup of the chicken and bean mixture.
5. Tightly roll tortilla, folding over the ends, to form the burrito. Wrap in the foil, starting at the edge pointing toward you, folding over the ends as you go.
If reheating burritos from the fridge, microwave for 1 to 1 1/2 minutes. Then, place seam-side down in a dry pan heated to medium. Press down on tortilla to make one side flat; flip after 1-2 minutes (pan-side should now be brown) and crisp up the other side.
To reheat from frozen:
Microwave: Unwrap burritos from foil and microwave on defrost for 7 minutes per side (or until thawed). Then, heat in a dry skillet, seam side down, for 1-2 minutes until crisp. Flip and heat for another 1-2 minutes.
Oven: Preheat oven to 400F. Place wrapped burritos on a baking sheet and heat through for 45 minutes. Unwrap, placing burritos back on baking sheet and cook for another 10 minutes until crisp.
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