Description
These Freezer Friendly Chicken and Bean Burritos are a delicious make-ahead meal that can be enjoyed at any time. Packed with flavorful ingredients like shredded chicken, rice, beans, and cheese, these burritos are perfect for busy days or quick meals.
Ingredients
Units
Scale
For the Filling:
- 1 pound cooked shredded Chicken
- 2 2/3 cups Chicken Broth
- 1 cup White Rice
- 8 cloves Garlic, minced
- Salt, as needed
- 1/3 cup minced Fresh Cilantro
- 1 can (15oz) Pinto Beans, rinsed
- 1-2 Tbsp Vegetable Oil
- 1/4 cup Tomato Paste
- 1 Onion, finely chopped
- 1 Tbsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Chipotle Chile Powder (optional)
- 1-2 Tbsp Lime Juice
- 8 (10-inch) Burrito size Flour Tortilla
- 1 pound shredded Cheese - your choice of cheddar, colby jack, or other blend
Optional Toppings:
- Sour Cream
- Cilantro
- Avocado
Instructions
- Filling: Bring 2 cups broth, rice, half of the minced garlic, and salt to a boil. Cook until rice is tender. Fluff rice. Coarsely mash half of the pinto beans with broth, set aside. Saute onion, add tomato paste, spices, garlic, shredded chicken, beans, and let cool.
- To Assemble: Warm tortillas, divide rice, chicken mixture, and cheese. Roll up burritos, wrap in plastic and foil, then freeze.
- To Reheat: Unwrap frozen burrito, microwave with damp paper towels until heated through. Broil with cheese if desired. Top with sour cream and cilantro.
Notes
- Adapted from America’s Test Kitchen Make Ahead Cookbook Beef and Bean Burritos
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 Burritos
Nutrition
- Serving Size: 1 Burrito
- Calories: Approximately 450
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
