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Freezer Burritos With Chicken and Cheese - Easy, Make-Ahead Comfort Food

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked shredded chicken (rotisserie chicken works great)
  • 1 1/2 cups cooked rice (white or brown)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 cup salsa (thick, not watery)
  • 1 small onion, finely diced
  • 1 bell pepper, finely diced (any color)
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional, but adds depth)
  • Salt and black pepper, to taste
  • 8–10 large flour tortillas (10-inch burrito size)
  • Fresh cilantro, chopped (optional)
  • Lime juice, to taste (optional)

Method
 

  1. Warm the tortillas: Stack tortillas and wrap them in a damp paper towel. Microwave 30–45 seconds until pliable. This prevents tearing when you roll.
  2. Cook the aromatics: Heat olive oil in a large skillet over medium. Add onion and bell pepper. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds.
  3. Build the base: Add tomato paste, chili powder, cumin, and smoked paprika. Cook 1 minute to bloom the spices. This step deepens the flavor.
  4. Add chicken and beans: Stir in shredded chicken and black beans. Mix to coat in the spice paste.
  5. Stir in rice and salsa: Add the rice and salsa, mixing well. Cook 2–3 minutes until heated through and slightly thickened. You want a cohesive, not soupy, filling.
  6. Season and finish: Taste and add salt, pepper, and a squeeze of lime if using. Remove from heat and let the mixture cool for 5–10 minutes. Cooler filling equals neater burritos.
  7. Assemble: Lay a warm tortilla on a board. Sprinkle 2–3 tablespoons of cheese in a line, then add about 1/2 cup of filling over it. Top with a pinch of cilantro if you like.
  8. Roll tightly: Fold the sides in, then roll from the bottom up, tucking the filling as you go. Press gently to seal. Repeat with remaining tortillas.
  9. Freeze prep: Wrap each burrito tightly in parchment or foil. For best results, place the wrapped burritos in a freezer-safe bag or container, then label and date.
  10. Freeze: Lay the wrapped burritos in a single layer in the freezer until solid. After they’re firm, you can stack them.