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Easy and filling Freezer Friendly Chicken Burritos can take the guesswork out of dinnertime. With protein rich chicken and beans, these freeze beautifully and heat up quickly for a fresh made flavor.

I’m not going to lie, I’m trying to take Easy Street on meals right now. Life is a little chaotic, and there are big (and I do mean BIG) things happening behind the scenes. So, to minimize my stress I went through and did a bunch of meal prep for me and the boys to make sure we got good filling food and I got to retain what little is left of my sanity. I’ll be so excited to share what I’m working on when the time comes, but for now recipes will continue to be shared and videos made.

One of the recipes I wanted to share was this chicken burrito recipe. You can mix and match your favorite protein, but I thought a shredded chicken was a great option since I could make it in a slow cooker. For the chicken I opted for my favorite Chili Lime Chicken.

Ingredients for Chicken and Bean Burritos

The beauty of this easy chicken burrito recipe is that you can mix and match your favorite extras on top for added flavor and texture.

  • Cooked shredded Chicken – I used my Chili Lime Shredded Chicken which uses chicken thighs
  • Chicken Broth
  • White Rice
  • Garlic Cloves, minced
  • Salt
  • Fresh Cilantro
  • Pinto Beans
  • Vegetable Oil
  • Tomato Paste
  • Onion, finely chopped
  • Ground Cumin
  • Dried Oregano
  • Chipotle Chile Powder (optional)
  • Lime Juice
  • Burrito size Flour Tortilla
  • Shredded Cheese – your choice of cheddar, colby jack, or other blend

Popular Add Ins for Burritos

  • Sour Cream
  • Cilantro
  • Avocado
  • Salsa
  • Guacamole
  • Bell Peppers
  • Hot sauce 
  • Pico de Gallo
  • Green Onion

How to Make Freezer Friendly Chicken Burritos

Filling

  1. Bring 2 cups broth (save remaining 2/3 for later), rice, half of the minced garlic, and 1 teaspoon salt to a boil. Cover and cook on low, until rice is tender, about 20 minutes. Remove from heat, and keep covered for an additional 10 minutes. Fluff rice when completed cooking.
  2. Mince 1/2 of the pinto beans with a potato masher. They will be coarsely mashed and still chunky but this is okay. Stir in remaining 2/3 cup of broth. Set aside.
  3. Heat oil in a non-stick skillet over medium heat. Add in the onion and cook until it has started to soften, about 5 minutes. Stir in tomato paste, cumin, oregano, chile powder, remaining garlic. Stir to combine.
  4. Add in shredded leftover chicken and stir to combine. Add in mashed beans/water mixture, along with 1 teaspoon salt, and remaining rinsed pinto beans. Set the mixture aside for about 20 minutes to allow it to cool to nearly room temperature.

To Assemble

  1. Wrap tortillas in a clean dish towel, or wet paper towels, and microwave until they are warm and soft, about 90 seconds. Divide the rice, chicken and bean, and shredded cheese over the tortillas. Fold and wrap each tortilla so that it sits with the seam at the bottom.
  2. Wrap each burrito in plastic wrap. And then wrap again in aluminum foil. Freeze burritos in a freezer safe gallon plastic bag. You may need a second bag for all 8.

To Reheat

  1. Remove burrito from foil and plastic wrap. Wrap in damp paper towels. Microwave until softened and heated through, about 5 minutes. Times may vary depending on the power of your microwave.
  2. Place burritos on a foil lined baking sheet, sprinkle with additional shredded cheese and broil in the oven, if desired. Top with sour cream and cilantro. Serve.

Can I use black beans in this recipe?

Sure! Mix and match your favorite beans in this recipe. Black beans or pinto beans are easiest to find.  Or skip it all and swap out refried beans! Really, it’s all flexible based on what you have in your pantry! 

Can I use other meats for these burritos?

Yes, of course. Beef would be another super popular option here. You can use ground beef if you wish, but I would go with my favorite Chili Con Carne for a change in the Mexican flair. Strain away any extra moisture so that the burritos don’t get soggy and swap out the chicken with this beef. Plus it already has some beans in it. 

What kind of cheese should I use?

There are so many options for cheese in a delicious burrito. I used Colby jack and shredded cheddar in this chicken burrito recipe, but you can go with a pepper jack for some added heat. Adding in a queso fresco would be delicious as well. The possibilities are endless.

More Inspired Homemade Recipes To Try

How to Freeze Cakes and Pies

50 One Skillet Dinners

How to Freeze Cookie Dough

Steak Mushroom and Squash Quesadillas

One Pan Chicken Tacos with Pineapple Salsa

Print
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Freezer Friendly Chicken and Bean Burritos

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  • Author: Megan Keno
  • Prep Time: 1 Hour 30 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 Burritos 1x
  • Category: Mexican
  • Method: Cast Iron
  • Cuisine: Mexican
Print Recipe

Ingredients

Units Scale
  • 1 pound cooked shredded Chicken – I used my Chili Lime Shredded Chicken
  • 2 2/3 cups Chicken Broth
  • 1 cup White Rice
  • 8 cloves Garlic, minced
  • Salt, as needed
  • 1/3 cup minced Fresh Cilantro
  • 1 can (15oz) Pinto Beans, rinsed
  • 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
  • 8 (10-inch) Burrito size Flour Tortilla
  • 1 pound shredded Cheese – your choice of cheddar, colby jack, or other blend
  • Sour Cream, optional
  • Cilantro, optional
  • Avocado, optional

 

Instructions

Filling

  1. Bring 2 cups broth (save remaining 2/3 for later), rice, half of the minced garlic, and 1 teaspoon salt to a boil. Cover and cook on low, until rice is tender, about 20 minutes. Remove from heat, and keep covered for an additional 10 minutes. Fluff rice when completed cooking.
  2. Mince 1/2 of the pinto beans with a potato masher. They will be coarsely mashed and still chunky but this is okay. Stir in remaining 2/3 cup of broth. Set aside.
  3. Heat oil in a non-stick skillet over medium heat. Add in the onion and cook until it has started to soften, about 5 minutes. Stir in tomato paste, cumin, oregano, chile powder, remaining garlic. Stir to combine.
  4. Add in shredded leftover chicken and stir to combine. Add in mashed beans/water mixture, along with 1 teaspoon salt, and remaining rinsed pinto beans. Set the mixture aside for about 20 minutes to allow it to cool to nearly room temperature.

To Assemble

  1. Wrap tortillas in a clean dish towel, or wet paper towels, and microwave until they are warm and soft, about 90 seconds. Divide the rice, chicken and bean, and shredded cheese over the tortillas. Fold and wrap each tortilla so that it sits with the seam at the bottom.
  2. Wrap each burrito in plastic wrap. And then wrap again in aluminum foil. Freeze burritos in a freezer safe gallon plastic bag. You may need a second bag for all 8.

To Reheat

  1. Remove burrito from foil and plastic wrap. Wrap in damp paper towels. Microwave until softened and heated through, about 5 minutes. Times may vary depending on the power of your microwave.
  2. Place burritos on a foil lined baking sheet, sprinkle with additional shredded cheese and broil, if desired. Top with sour cream and cilantro. Serve.

Notes

Adapted from America’s Test Kitchen Make Ahead Cookbook Beef and Bean Burritos