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
Units
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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
