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

Units Scale

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)

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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