Chicken and Black Bean Freezer Burritos
November 2, 2015
Simple and easy to prepare. Indulge in these tasty burritos anytime of the week! Courtesy of thelemonbowl.com
8 Toufayan tortillas or gluten free wraps
2 cups shredded cooked chicken (rotisserie works well)
1 cup cooked brown rice
15 oz can black beans - drained and rinsed
2 tbsp salsa
1 cup shredded 2% mild cheddar cheese
1
In a large bowl, mix together chicken, rice, beans and salsa.
2
Working in an assembly line, begin by filling one tortilla with ½ cup of the chicken and bean filling.
3
Sprinkle with 2 tablespoons shredded cheese
4
To roll burritos, bring the bottom over the filling and then fold left and right side while you tightly roll the rest of the tortilla or wrap.
5
Continue until all of the tortillas are filled and wrapped.
6
To freeze, wrap each burrito individually in plastic wrap and place in a large resealable plastic bag before placing in the freezer.
7
To reheat, simply microwave until warm, about 60 seconds.
Ingredients
8 Toufayan tortillas or gluten free wraps
2 cups shredded cooked chicken (rotisserie works well)
1 cup cooked brown rice
15 oz can black beans - drained and rinsed
2 tbsp salsa
1 cup shredded 2% mild cheddar cheese
Can you maybe explain the ingredient measurements more clearly?
“2 Salsa”?
“15 can Black Beans”?
i’m assuming for the black beans you mean a 15 oz can, but I have no clue what “2 Salsa” actually means…2 Tbsp or maybe 2 tsp would be my best guess?
Thanks for your comment. I guess we missed the measurements from this recipe! Thanks to lemonbowl.com, they still have the recipe, so we updated it here. You want an even mixture of rice, chicken, and beans. If you try it, let us know how it goes!