I absolutely love this Freezer-Friendly Chicken and Bean Burritos Recipe because it’s the ultimate meal prep hack that doesn’t skimp on flavor. When I first tried freezing homemade burritos, I was worried they would turn soggy or lose that fresh-from-the-kitchen taste, but these hold up beautifully and reheat like a dream. You’ll find that having these ready in the freezer means you’ve always got a satisfying, comforting meal handy on those busy nights with zero stress.
What makes these burritos truly special is the balance of tender shredded chicken, cozy seasoned beans, and fluffy rice — all wrapped in a warm flour tortilla and ready to freeze or eat right away. My family goes crazy for these, especially with the tangy lime and chipotle powder giving a little zing. Plus, you’ll appreciate how easily it all comes together when you want to eat well without spending ages in the kitchen.
Why You’ll Love This Recipe
- Ultimate Convenience: Make a big batch, freeze, and enjoy easy meals on your schedule.
- Flavor-Packed Filling: The blend of seasoned chicken, beans, and rice creates a comforting taste that stays fresh after freezing.
- Customizable: You can tweak spices and toppings to keep things exciting every time.
- Great for Families: Feeding a crowd or packing lunches? These burritos are crowd-pleasers big and small will enjoy.
Ingredients You’ll Need
I’ve found that the ingredients in this Freezer-Friendly Chicken and Bean Burritos Recipe work beautifully together to give you a hearty, well-balanced burrito. Fresh garlic, cumin, and a touch of chipotle powder build that authentic, smoky depth, while the rice and beans add satisfying texture and protein. When shopping, look for good-quality tortillas that wrap well without tearing—they’re the key to burrito success!
- Cooked shredded Chicken: Leftover shredded chicken or rotisserie chicken works great to save time.
- Chicken Broth: Adds flavor to the rice, making every bite more savory.
- White Rice: Use long-grain for fluffiness; rinse before cooking to avoid stickiness.
- Garlic: Freshly minced for punchy, aromatic flavor.
- Salt: Essential for seasoning all components evenly.
- Fresh Cilantro: Adds brightness and freshness to the filling.
- Pinto Beans: Rinsed well to reduce excess sodium and boost texture.
- Vegetable Oil: Helps sautee onion and spices without overpowering.
- Tomato Paste: Concentrated tomato flavor rounds out the filling beautifully.
- Onion: Finely chopped and softened to meld into the mixture.
- Ground Cumin: Classic Mexican spice for warm earthiness.
- Dried Oregano: Adds subtle herbal notes.
- Chipotle Chile Powder (optional): For gentle smoky heat (use sparingly if you’re sensitive to spice!).
- Lime Juice: Adds a fresh zing that lifts the whole burrito.
- Burrito size Flour Tortilla: Soft and pliable for easy wrapping.
- Shredded Cheese: Cheddar, Colby Jack, or your favorite blend for melty goodness.
- Sour Cream (optional): Great as a topping for creaminess.
- Avocado (optional): Adds richness when sliced fresh on top.
Variations
I love to switch things up based on what I have on hand and the mood we’re in. The beauty of this Freezer-Friendly Chicken and Bean Burritos Recipe is how flexible it is, so don’t hesitate to personalize it to fit your tastes or dietary needs!
- Spice Level: If you’re not a fan of heat, skip the chipotle chile powder or swap it for smoked paprika for flavor without the burn.
- Protein Swap: Try ground turkey or even sautéed veggies instead of chicken for a vegetarian version—just be sure to adjust seasoning.
- Rice Alternatives: Brown rice or cauliflower rice work well if you want a healthier twist—just adjust cooking time accordingly.
- Cheese Choices: Feel free to use vegan cheese or skip it altogether if dairy isn’t your thing.
How to Make Freezer-Friendly Chicken and Bean Burritos Recipe
Step 1: Cook the Fluffy Rice Base
Start by bringing 2 cups of chicken broth (save the remaining 2/3 cup for later), the rice, half of the minced garlic, and a teaspoon of salt to a boil in a medium saucepan. Once boiling, cover and reduce the heat to low. Let it simmer gently for about 20 minutes until the rice is tender and has absorbed the liquid. Then, remove from heat but keep the lid on for 10 more minutes to steam it perfectly fluffy—this little patience moment makes all the difference!
Step 2: Prep the Beans and Flavor Base
While the rice cooks, use a potato masher to coarsely mash half of the rinsed pinto beans—don’t stress about making it perfectly smooth; some chunks add great texture. Stir in the remaining 2/3 cup of chicken broth into this bean mash and set aside. Meanwhile, heat vegetable oil in a non-stick skillet over medium heat and sauté the finely chopped onion until softened, about 5 minutes. Stir in tomato paste, cumin, oregano, chipotle chile powder (if using), and the remaining garlic until everything is fragrant and well combined.
Step 3: Combine Chicken and Beans
Add your shredded chicken to the skillet, mixing it into the sautéed onion and spices. Then stir in the mashed bean mixture along with the whole rinsed pinto beans and another teaspoon of salt. Remove the skillet from heat and let the filling cool to nearly room temperature for about 20 minutes—this step is key to prevent soggy burritos and makes it way easier to wrap later.
Step 4: Warm Tortillas and Assemble
Wrap the tortillas in a clean kitchen towel or damp paper towels and microwave them for about 90 seconds until they’re warm and pliable. This little trick prevents tearing when you wrap your burritos. Lay out each tortilla, layer with rice, the chicken-bean filling, and a generous handful of shredded cheese. Fold the sides in, then roll tightly with the seam on the bottom to keep everything snug and secure.
Step 5: Wrap for Freezing
Wrap each burrito snugly in plastic wrap, then again in aluminum foil to protect them from freezer burn. Place all the wrapped burritos in a large freezer-safe ziplock bag or two if needed. These will keep well for up to 3 months—you’ll thank yourself on those hectic days when dinner needs to be fast.
Step 6: Reheat and Serve
When you’re ready to eat, unwrap the burrito from the foil and plastic wrap and wrap it in a damp paper towel. Microwave on high for about 5 minutes or until heated through and soft—it varies depending on your microwave power, so check halfway to avoid overheating. For a melty cheesy finish, place wrapped burritos on a foil-lined baking sheet, sprinkle with extra cheese, and broil briefly until bubbly. Top with sour cream, fresh cilantro, or sliced avocado, and enjoy that homemade taste without the effort!
Pro Tips for Making Freezer-Friendly Chicken and Bean Burritos Recipe
- Cool Filling Completely: I learned that letting the filling cool almost completely before assembling stops tortillas from getting soggy inside the freezer.
- Warm Tortillas Properly: Always heat tortillas enough to make them flexible but not too hot to handle—they’ll wrap up so much better.
- Double Wrap Burritos: Wrapping first in plastic then foil prevents freezer burn and keeps burritos fresh longer.
- Use Damp Paper Towels When Reheating: This trick keeps the burritos moist and soft as they warm back up, mimicking fresh-made texture.
How to Serve Freezer-Friendly Chicken and Bean Burritos Recipe
Garnishes
I always top these burritos with a dollop of cool sour cream and sprinkle of fresh cilantro to add freshness and creaminess. If I have ripe avocado on hand, I slice some up to lay over the top for that rich, buttery contrast that really kicks it up a notch. A squeeze of lime juice just before serving brightens all the flavors beautifully.
Side Dishes
My favorite sides are simple and quick: Mexican street corn salad or a crisp green salad with lime vinaigrette pairs perfectly. You can also serve with chips and your favorite salsa or guacamole for a complete Tex-Mex feast. If you’re feeling cozy, black bean soup or a bowl of pinto beans with some queso fresco is a warm and satisfying option.
Creative Ways to Present
For special occasions, I like to slice the burritos diagonally and stack them in a colorful serving platter, topping them with shredded cheese, jalapeños, and a drizzle of crema. You can also turn them into “burrito bowls” by skipping the wrap and layering the filling over rice or salad, then arranging toppings buffet-style—perfect for casual get-togethers where everyone customizes their own.
Make Ahead and Storage
Storing Leftovers
Once you’ve reheated and enjoyed a burrito or two, I keep any leftovers wrapped tightly in foil and stored in the fridge for up to 3 days. They reheat well in the microwave or oven, which makes lunches super simple. Just make sure to eat them within a few days to keep all the flavors fresh and vibrant.
Freezing
Freezing is where this recipe really shines! I like to freeze all 8 burritos at once, tightly wrap, and place them in a large freezer bag to protect from freezer burn. When properly wrapped, they keep great for up to 3 months. Whenever I’m in need of a quick meal, I just pull one out and know a delicious dinner is minutes away.
Reheating
To reheat, I remove the plastic and foil, wrap the burrito in a damp paper towel, and microwave for about 5 minutes, flipping halfway through if possible. If you want that melty, cheesy top, I like to transfer it to a foil-lined baking sheet, add extra cheese, and broil for a couple of minutes until bubbly. This method keeps the tortilla soft and the filling piping hot without drying it out.
FAQs
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Can I make these burritos vegetarian?
Absolutely! You can swap the shredded chicken for extra beans, sautéed mushrooms, or even roasted vegetables. Just adjust your seasonings and cooking times accordingly to keep the filling delicious and hearty.
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How long do freezer-friendly burritos last in the freezer?
When wrapped tightly in plastic wrap and foil, and stored inside a freezer-safe bag, these burritos maintain their best quality for up to 3 months. Beyond that, they’re still safe to eat but may lose some texture and flavor.
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Can I use brown rice instead of white?
Yes, brown rice is a great substitution for a nuttier taste and added fiber. Just be sure to cook it fully before assembling since brown rice takes longer to cook than white rice.
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What’s the best way to reheat these burritos without drying them out?
Wrapping them in a damp paper towel before microwaving helps keep moisture locked in. For a crispy outside with melty cheese, broiling them for a couple of minutes at the end is fantastic, but watch carefully to avoid burning.
Final Thoughts
This Freezer-Friendly Chicken and Bean Burritos Recipe has truly become my go-to when life gets hectic and I need a dinner that feels homemade without all the fuss. I love sharing it with friends because it’s a little taste of comfort food that you can grab anytime from the freezer. Give it a try—you’ll find it’s not just convenient but downright delicious, and soon you’ll wonder how you ever lived without these in your freezer stash!
Print
Freezer-Friendly Chicken and Bean Burritos Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 burritos
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Description
These Freezer Friendly Chicken and Bean Burritos are a convenient and delicious meal prep option, combining seasoned shredded chicken, pinto beans, fluffy rice, and cheese wrapped in soft flour tortillas. Perfect for make-ahead meals, they freeze well and can be quickly reheated for a satisfying lunch or dinner.
Ingredients
Chicken and Rice Filling
- 1 pound cooked shredded chicken (such as Chili Lime Shredded Chicken)
- 2 2/3 cups chicken broth, divided
- 1 cup white rice
- 8 cloves garlic, minced, divided
- Salt, as needed (approximately 2 teaspoons total)
- 1/3 cup minced fresh cilantro
- 1 can (15 oz) pinto beans, rinsed and drained, divided
- 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
Assembly
- 8 (10-inch) burrito size flour tortillas
- 1 pound shredded cheese (cheddar, colby jack, or blend)
- Sour cream (optional)
- Additional cilantro for garnish (optional)
- Avocado slices (optional)
Instructions
- Cook the Rice: In a medium pot, bring 2 cups of chicken broth, rice, half of the minced garlic (4 cloves), and 1 teaspoon salt to a boil. Reduce the heat to low, cover, and cook until the rice is tender, about 20 minutes. Remove from heat and keep covered for an additional 10 minutes. Fluff the rice with a fork once done.
- Prepare the Pinto Beans: Using a potato masher or fork, coarsely mash half of the rinsed pinto beans (about 7.5 oz) until chunky. Stir in the remaining 2/3 cup chicken broth with the mashed beans and set the mixture aside.
- Sauté the Aromatics: Heat the vegetable oil in a non-stick skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in the tomato paste, ground cumin, dried oregano, chipotle chile powder (if using), and the remaining minced garlic (4 cloves). Combine well and cook for an additional 1-2 minutes to release the spices’ aroma.
- Combine Filling Ingredients: Add the shredded cooked chicken to the skillet and stir to mix. Then add the mashed bean and chicken broth mixture, the remaining whole rinsed pinto beans, 1 teaspoon salt, and stir everything until well incorporated. Remove from heat and let the filling cool for about 20 minutes to nearly room temperature.
- Warm the Tortillas: Wrap the flour tortillas in a clean dish towel or damp paper towels and microwave for about 90 seconds until they are warm and soft, which makes them easier to roll.
- Assemble the Burritos: Lay a warm tortilla flat and evenly distribute rice, chicken and bean filling, and shredded cheese over the center of each tortilla. Add lime juice and minced cilantro if desired. Fold the sides in, then roll up the burrito tightly with the seam side down.
- Wrap for Freezing: Individually wrap each burrito tightly in plastic wrap, then wrap again in aluminum foil. Place all wrapped burritos in a large freezer-safe gallon plastic bag (use two bags if needed) and freeze.
- Reheat to Serve: Remove a burrito from the foil and plastic wrap and wrap it in a damp paper towel. Microwave on high for about 5 minutes or until heated through. Optionally, place the heated burrito on a foil-lined baking sheet, sprinkle extra shredded cheese on top, and broil briefly until the cheese melts and bubbles. Top with sour cream, cilantro, and avocado slices if desired before serving.
Notes
- This recipe is adapted from America’s Test Kitchen Make Ahead Cookbook Beef and Bean Burritos, modified to use chicken.
- Chipotle chile powder is optional and adds a smoky heat; omit if you prefer a milder flavor.
- To keep tortillas soft, warming them before assembling is essential to avoid cracking.
- You can customize the cheese type to your preference, such as cheddar, Monterey Jack, or Colby Jack.
- Freeze burritos for up to 3 months for best quality.
- Reheat thoroughly to ensure food safety, especially when microwaving from frozen.
Nutrition
- Serving Size: 1 burrito
- Calories: 460
- Sugar: 2.5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0.1g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 65mg
