Freezer Friendly Chicken and Bean Burritos Recipe

Meet your new weeknight superhero: Freezer Friendly Chicken and Bean Burritos! These deliciously satisfying, make-ahead burritos are brimming with vibrant flavors, gooey cheese, and pantry staples that come together in the dreamiest way. Perfect for meal prepping, busy evenings, or whenever comfort food cravings strike—trust me, you’ll want a stash of these in your freezer at all times!

Ingredients You’ll Need

This recipe is the epitome of easy comfort food, using everyday ingredients that shine together. Each one is chosen not only for flavor, but also for how it locks in freshness, creaminess, spice, and heartiness—everything a perfect burrito demands!

• Cooked Shredded Chicken: The foundation! Use rotisserie chicken, leftover grilled chicken, or make a batch of chili lime shredded chicken for extra zing.
• Chicken Broth: Infuses the rice and beans with more savory flavor—use low-sodium if you like to control salt levels.
• White Rice: Fluffy, tender, and soaks up all those gorgeous flavors. Long-grain works best here.
• Garlic: Eight cloves might sound bold, but it brings aromatic depth and a little sweetness.
• Fresh Cilantro: Adds a pop of color and herby brightness to the rice and as a finishing touch.
• Pinto Beans: These give the burrito hearty substance and creaminess; mash half for a perfect texture.
• Vegetable Oil: Helps soften the onions and bloom your spices for a deeply savory filling.
• Tomato Paste: A little goes a long way, grounding your filling with rich, umami flavor.
• Onion: When sautéed, it adds sweetness and a mellow savory note to the mix.
• Ground Cumin: Earthy, smoky, and unmistakably “burrito”—don’t skip it!
• Dried Oregano: Rounds out the filling with gentle herbal notes.
• Chipotle Chile Powder (optional): For that elusive hint of smoky heat—use more if you like it spicy.
• Lime Juice: Brightens up the filling with acidity; freshly squeezed is best.
• Flour Tortillas (burrito size): Essential for snugly wrapping everything up; go large (10-inch) for best results.
• Shredded Cheese: Whether you love cheddar, Colby Jack, or a combo, plenty of cheese is a must for that melty, gooey bite.
• Sour Cream, Cilantro, Avocado (optional): These optional add-ons are fabulous for topping and serving.

Variations

One of the best things about Freezer Friendly Chicken and Bean Burritos is how adaptable they are to your pantry, your fridge, and your personal tastes. Don’t be afraid to get creative—there are endless ways to make these your own!

• Go Vegetarian: Skip the chicken and double up on the beans or add sautéed bell peppers, sweet corn, and zucchini for a colorful veggie-packed alternative.
• Make It Spicy: Add chopped jalapeños to the filling or a splash of your favorite hot sauce for extra heat.
• Try Different Cheeses: Pepper Jack, Monterey Jack, or queso quesadilla can bring unique meltiness and flavor.
• Swap the Beans: Black beans or even refried beans work beautifully if you’re craving a twist.
• Low-Carb Option: Use low-carb tortillas or wrap the filling in big blanched collard or chard leaves for a lighter vibe.

How to Make Freezer Friendly Chicken and Bean Burritos

Step 1: Make the Fluffy Rice

Start by bringing your chicken broth, rice, half the garlic, and a sprinkle of salt to a boil. Once it’s bubbling away, lower the heat, cover, and simmer until the rice is tender and the liquid’s absorbed—about 20 minutes does the trick! Let the rice rest off-heat (still covered!) for 10 extra minutes so it gets pillow-soft. Fluff it up and stir in minced cilantro for a fragrant, vibrant base that’s anything but boring.

Step 2: Prep the Bean Mixture

Mash half of your rinsed pinto beans with a potato masher so they’re chunky but creamy (don’t worry about perfection—texture is good here!). Mix in the remaining chicken broth. This step ensures every bite of the burrito filling is lusciously moist while still packing hearty substance from the whole beans.

Step 3: Cook the Savory Chicken Filling

Heat vegetable oil in a nonstick skillet and sauté the onions until translucent and fragrant. Stir in your tomato paste, cumin, oregano, chipotle chile powder, and remaining garlic—let this mixture get cozy and super aromatic, about a minute. Add your shredded chicken, the mashed beans (plus their broth), the rest of your pinto beans, and a little more salt. Stir to combine and let the flavors meld as it cools for 20 minutes; this helps prevent soggy tortillas at assembly.

Step 4: Assemble and Wrap Like a Pro

Warm your flour tortillas in the microwave (wrapped in a slightly wet towel or paper towels) until soft and pliable. Lay out the tortillas and evenly divide the rice, chicken-bean filling, and lots of shredded cheese. Fold in the sides, then roll up tightly, keeping the seam underneath so it holds together. Each burrito gets a snug, double wrap—plastic first, then foil—so they’re freezer-ready and protected from freezer burn.

Step 5: Freeze and Reheat for Effortless Meals

Pop your wrapped burritos into a freezer-safe zip-top bag (you may need two for all eight), then freeze! When hunger calls, unwrap a burrito, wrap it in a damp paper towel, and microwave until hot—about 5 minutes, depending on your microwave. For extra decadence, broil with a little shredded cheese on top and serve with all your favorite toppings.

How to Serve Freezer Friendly Chicken and Bean Burritos

Garnishes

The beauty of these burritos is how effortlessly they dress up! Top with dollops of sour cream, fresh avocado slices, extra cilantro, or a swoosh of your favorite salsa. A squeeze of lime over the top just before serving adds a bright and zesty kick that really wakes up each bite.

Side Dishes

Pair your Freezer Friendly Chicken and Bean Burritos with crunchy tortilla chips, tangy pickled jalapeños, a simple green salad, or classic Mexican rice. Need a quick upgrade? Whip up some corn salsa or a batch of homemade guacamole for dipping and scooping alongside.

Creative Ways to Present

Serve these burritos sliced in half on a platter, arranged with vibrant garnishes and bowls of toppings for a burrito bar night! For a fun twist, cut them into bite-size pinwheels for a party platter, or line them up in a warm casserole dish, top with enchilada sauce and cheese, and bake for a bubbly, melty twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftover burritos (lucky you!), simply keep them wrapped and stash them in the fridge for up to four days. The filling stays flavorful and the rice keeps its texture, making for fabulous next-day lunches or a no-stress dinner.

Freezing

These Freezer Friendly Chicken and Bean Burritos are truly born to be frozen! Once wrapped tightly in plastic and foil, they’ll keep perfectly in your freezer for up to three months. Make a double batch and thank your future self every time you reheat one!

Reheating

For best results, unwrap your burrito, cover with a damp paper towel, and microwave until piping hot—about 5 minutes, but check your microwave’s power. Want that craveable crispy exterior? Pop the heated burrito under the broiler with a sprinkle of cheese for 2–3 minutes until the cheese bubbles and the tortilla is gently toasted.

FAQs

Final Thoughts

If you’re looking for a delicious, no-fuss addition to your meal prep routine, these Freezer Friendly Chicken and Bean Burritos are about to be your new obsession. Give them a try and see just how easy homemade comfort food can be—all the bold flavor and hearty satisfaction, right from your freezer when you need it most!

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