I absolutely love how this Freezer-Friendly Chicken and Bean Burritos Recipe combines the comfort of a homemade burrito with the convenience of freezer prep. It’s perfect for busy weeknights when you want something hearty and satisfying but don’t have the time to cook from scratch. Plus, the flavors get even better after freezing and reheating – trust me, I’ve made plenty of these for my family, and they always ask for more!
Whether you’re meal prepping for the week or just love having ready-to-go meals on hand, this recipe is a game-changer. You’ll find that the balance of tender chicken, creamy beans, and fluffy rice wrapped in warm tortillas makes these burritos a crowd-pleaser every time. Let me walk you through how to nail this Freezer-Friendly Chicken and Bean Burritos Recipe so you can enjoy deliciousness anytime.
Why You’ll Love This Recipe
- Make-Ahead Convenience: These burritos freeze beautifully and thaw quickly, giving you stress-free meals every time.
- Balanced Flavors and Textures: The mix of shredded chicken, mashed and whole beans, and fluffy rice keeps every bite interesting and hearty.
- Family Approved: My family goes crazy for these burritos, making them a reliable favorite for all ages.
- Customizable and Adaptable: You can easily swap ingredients or adjust spices to suit your taste or dietary needs.
Ingredients You’ll Need
The ingredients in this Freezer-Friendly Chicken and Bean Burritos Recipe work so well together because they’re simple, accessible, and delicious. Each one plays a key role in balancing flavors and making sure your burritos don’t get soggy when reheated.
- Cooked shredded chicken: I love using leftover rotisserie or chili lime shredded chicken for extra flavor without extra work.
- Chicken broth: It adds moisture and richness to the rice and beans—you’ll want the low sodium kind to control seasoning.
- White rice: Use long-grain rice for fluffy grains that hold their shape inside the burrito.
- Garlic: Fresh minced garlic gives that punchy warmth that makes the filling come alive.
- Salt: Essential for enhancing all the flavors in the filling.
- Fresh cilantro: Adds brightness and a little herbal freshness—don’t skip it!
- Pinto beans: Rinsed and partially mashed, they add creamy texture and fiber.
- Vegetable oil: Use this neutral oil for sautéing the aromatics without overpowering flavors.
- Tomato paste: Deepens the filling’s color and lends a subtle tangy sweetness.
- Onion: Finely chopped onions soften and sweeten, adding a savory base.
- Ground cumin: I always keep this on hand; it’s the key spice for that classic Mexican flavor.
- Dried oregano: Adds a slightly earthy note that plays well with cumin and chili powder.
- Chipotle chile powder (optional): For a smoky kick—boost or skip depending on your spice tolerance.
- Lime juice: A squeeze of lime brightens the filling, balancing the richness perfectly.
- Flour tortillas: Burrito-sized (10-inch) tortillas work best to wrap everything up snugly.
- Shredded cheese: I like cheddar or colby jack, but any melty cheese you love will do.
- Sour cream (optional): Great for topping and adding a cool creamy contrast.
- Avocado (optional): For silky richness and healthy fats when serving.
Variations
I love how adaptable this Freezer-Friendly Chicken and Bean Burritos Recipe is. You can turn it up or down according to your family’s tastes or dietary needs without any fuss—experimenting with a few tweaks makes the process more fun!
- Vegetarian Version: Swap the chicken for extra beans or roasted veggies like sweet potatoes and bell peppers; I tried it once and it was just as satisfying.
- Spicy Kick: Add more chipotle chile powder or a dash of hot sauce—my husband loves this when he’s in the mood for heat.
- Cheese-Free: Feel free to omit cheese or use a plant-based alternative; I’ve done this for guests and it works great.
- Whole Wheat Tortillas: For a nuttier flavor and extra fiber, whole wheat tortillas are a cozy swap I do occasionally.
How to Make Freezer-Friendly Chicken and Bean Burritos Recipe
Step 1: Cook the Rice and Prepare Beans
Start by bringing 2 cups of the chicken broth (hold back 2/3 cup for later), the rice, half of your minced garlic, and a teaspoon of salt to a boil. Then cover and reduce the heat to low—let it simmer until the rice is tender, about 20 minutes. After that, remove the pot from heat but keep it covered for another 10 minutes. This resting step helps the rice get fluffy and perfect for wrapping. While that’s cooking, grab a potato masher and coarsely mash half of the rinsed pinto beans; keep them chunky—that texture really adds interest inside each burrito.
Step 2: Make the Flavor-Packed Filling
Heat vegetable oil in a non-stick skillet over medium heat and sauté the finely chopped onion for about 5 minutes until it softens. Stir in tomato paste, ground cumin, oregano, the rest of the garlic, and optional chipotle chile powder. This concentrates the flavors beautifully. Then add your shredded chicken and both the mashed beans plus the remaining whole beans mixed with the held-back chicken broth—this keeps the filling moist but not soggy. Season with a teaspoon of salt, mix well, then set the filling aside to cool for about 20 minutes. Cooling it down helps prevent soggy tortillas when you assemble the burritos.
Step 3: Warm Tortillas and Assemble Burritos
Wrap your tortillas in a clean dish towel or damp paper towels and microwave for about 90 seconds until they’re warm and soft—that makes folding so much easier. On each tortilla, layer the rice, then the chicken and bean filling, followed by a generous handful of shredded cheese. Fold in the sides and roll tightly with the seam on the bottom to keep them from unwrapping. I like to wrap each burrito twice – first in plastic wrap, then in aluminum foil – before freezing; it keeps them fresh and freezer burn-free.
Step 4: Freeze and Reheat
Place the wrapped burritos in a freezer-safe gallon plastic bag – I often break them into two bags to avoid squishing. When you’re ready to eat, unwrap the burrito from foil and plastic, rewrap in a damp paper towel, and microwave it for about 5 minutes until softened and heated through. For a melty cheese lover’s dream, pop the burrito under the broiler on a foil-lined baking sheet, sprinkle on extra shredded cheese, and broil until bubbly and golden. Top with sour cream, cilantro, and avocado for that authentic finish.
Pro Tips for Making Freezer-Friendly Chicken and Bean Burritos Recipe
- Cool the Filling Thoroughly: Letting the filling cool before assembling prevents soggy tortillas and helps with wrapping neatly.
- Warm Tortillas Just Right: Warm tortillas are much more pliable, so don’t skip the microwave step wrapped in a damp towel.
- Double Wrap Burritos for Freezing: Plastic wrap keeps moisture in while aluminum foil protects from freezer burn, a combo I’ve perfected over many batches.
- Don’t Overfill: It’s tempting but less is more here — too much filling makes folding tricky and can lead to torn tortillas.
How to Serve Freezer-Friendly Chicken and Bean Burritos Recipe
Garnishes
I love topping my reheated burritos with a dollop of cool sour cream, fresh cilantro for that herbal burst, and slices of creamy avocado. These simple garnishes add color, fresh flavor, and creaminess that elevate the meal instantly — it’s like the finishing touch that takes your burrito from great to memorable.
Side Dishes
A crisp side salad or a quick corn salsa pairs beautifully with these burritos. Sometimes I make simple Mexican-style street corn (elote) on the grill or oven-roasted vegetables for a well-rounded dinner that’s both comforting and fresh.
Creative Ways to Present
For special occasions, I unwrap the burritos partially and slice them into halves or thirds, then arrange on a platter with bowls of toppings like guacamole, Pico de Gallo, and shredded lettuce. It makes for a fun “build-your-own” burrito bar that guests really enjoy – plus it’s colorful and inviting on the table!
Make Ahead and Storage
Storing Leftovers
After cooking, I store any extra burritos wrapped tightly in the fridge for up to 3 days if I plan to eat them soon. This keeps them fresh and easy to grab for lunch or a quick dinner. Just remember to reheat them fully, ideally with a splash of water or covered with a damp paper towel to keep moisture locked in.
Freezing
Freezing is the best part! I’ve found that these burritos freeze incredibly well for up to 3 months without sacrificing flavor or texture. Make sure each burrito is wrapped tightly in plastic and then aluminum foil, and pop them in a freezer bag to protect from freezer burn. It’s a real lifesaver on hectic days!
Reheating
My favorite way to reheat freezer burritos is in the microwave wrapped in a damp paper towel—it steams the tortilla gently and prevents it drying out. Depending on your microwave’s power, heating times may vary, but around 4-6 minutes works well. For a crispier finish, broiling with extra cheese for a couple of minutes is pure magic. Just be careful not to let the tortilla burn!
FAQs
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Can I substitute the chicken with another protein in this recipe?
Absolutely! You can substitute shredded beef, turkey, or even tofu to make a vegetarian-friendly version. Just adjust the seasoning as needed to complement the chosen protein, and make sure it’s cooked and shredded well before assembling the burritos.
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How long can these burritos be stored in the freezer?
When properly wrapped and stored in an airtight bag, these burritos keep best for up to 3 months in the freezer. Beyond that, they may lose some texture and flavor but should still be safe to eat if kept frozen continuously.
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Is it okay to freeze burritos with cheese inside?
Yes! Cheese freezes well inside the burrito and melts nicely upon reheating. To avoid sogginess, make sure the filling isn’t too wet and the burrito is wrapped tightly to prevent moisture buildup.
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Do I need to thaw burritos before reheating?
Not necessarily. You can reheat straight from frozen in the microwave using a damp paper towel to help steam and heat evenly. It takes a little longer, but it’s very convenient. Alternatively, thaw overnight in the fridge for quicker reheating.
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Can I make these burritos gluten-free?
Yes, you can use gluten-free tortillas available at many stores. Just make sure they’re flexible enough to fold without cracking. Corn tortillas might be tougher to roll, but some brands work well when warmed properly.
Final Thoughts
This Freezer-Friendly Chicken and Bean Burritos Recipe is one of those meals I keep coming back to because it hits all the right notes — comfort, flavor, and convenience. Making a batch ahead means you’re always ready for those evenings when cooking feels like a chore, but you still want a wholesome meal. I genuinely hope you enjoy making and eating these as much as my family and I do; once you get the hang of the assembly and freezing steps, you’ll find yourself reaching for this recipe again and again. Give it a try and let me know what you think!
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 perfect for meal prepping and quick weeknight dinners. Made with shredded chicken, pinto beans, flavorful spices, and fluffy rice all wrapped in warm flour tortillas and topped with melted cheese, they can be frozen for weeks and easily reheated whenever hunger strikes. The recipe balances savory, spicy, and fresh elements for a satisfying and convenient meal option.
Ingredients
Filling Ingredients
- 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, to taste (about 2 tsp total)
- 1/3 cup minced fresh cilantro
- 1 can (15 oz) pinto beans, rinsed and 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 and Serving Ingredients
- 8 (10-inch) burrito-size flour tortillas
- 1 pound shredded cheese (cheddar, colby jack, or cheese blend)
- Sour cream, for serving (optional)
- Cilantro, for garnish (optional)
- Avocado, for serving (optional)
Instructions
- Cook the Rice: In a pot, bring 2 cups of chicken broth, rice, half of the minced garlic, and 1 teaspoon salt to a boil. Reduce 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 with a fork once done.
- Mash Pinto Beans: Use a potato masher to coarsely mash half of the rinsed pinto beans, leaving them chunky. Stir in the remaining 2/3 cup of chicken broth. Set aside.
- Sauté Onion and Spices: Heat vegetable oil in a non-stick skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Stir in tomato paste, ground cumin, dried oregano, chipotle chile powder, and the remaining minced garlic until well combined.
- Add Chicken and Beans: Add shredded chicken to the skillet and stir to combine. Next, add the mashed bean and broth mixture, 1 teaspoon salt, and the remaining whole rinsed pinto beans. Mix everything together well and remove from heat. Let the mixture cool to nearly room temperature, about 20 minutes.
- Warm Tortillas: Wrap tortillas in a clean dish towel or damp paper towels and microwave until warm and soft, approximately 90 seconds.
- Assemble Burritos: Lay out each warm tortilla and evenly divide the cooked rice, chicken and bean filling, and shredded cheese among them. Add a squeeze of lime juice and minced fresh cilantro if desired. Fold the sides and roll up the tortillas with the seam side down to seal.
- Wrap and Freeze: Wrap each burrito tightly in plastic wrap, then again in aluminum foil. Place all wrapped burritos into a freezer-safe gallon-size plastic bag. Seal the bag and freeze for up to 3 months.
- Reheat Burritos: When ready to eat, remove the burrito from the foil and plastic wrap. Wrap it in a damp paper towel and microwave for about 5 minutes or until heated through. For an extra melty finish, place the burrito on a foil-lined baking sheet, sprinkle with additional cheese, and broil for 1-2 minutes until cheese is bubbly and golden.
- Serve: Top with sour cream, fresh cilantro, and avocado slices if desired and enjoy your hearty, delicious burrito.
Notes
- Adapted from America’s Test Kitchen Make Ahead Cookbook, originally a beef and bean burrito recipe, modified here to use chicken.
- For a spicier version, add extra chipotle chili powder or hot sauce to the filling.
- Use leftover cooked chicken or rotisserie chicken to save time.
- To prevent sogginess, allow the burrito filling to cool before assembling.
- These burritos freeze well for up to 3 months; thaw overnight in the fridge for best reheating results.
- You can prepare beans from dry instead of canned for a fresher taste, but adapt cooking liquid accordingly.
- Use gluten-free tortillas if you need a gluten-free option.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
