WWL - The Best Loaded Freezer Burritos

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the chicken: Preheat your oven to 375 F / 190 C. In a small bowl, mix the taco seasoning, salt and pepper and olive oil. Place the chicken in a baking dish and cover it in the seasoning and oil mixture. You can use your hands, a brush or the back of a spoon. Cover the dish with foil and bake for 30-40 minutes, depending on the thickness of the chicken breast, until it's completely cooked through. If you have a meat thermometer, it should read 165 F when the chicken is done.

Step 2

Cook the rice: add the rice, water, salsa and garlic to a pot over high heat. Give it one good stir, then bring the pot to a boil. Cover and reduce the heat down to low. Let the rice cook for 10 minutes, then turn off the heat and let it steam for another 10 minutes. No peeking or stirring!

Step 3

Cook the veggies: Add 1 TBSP olive oil to a skillet over medium heat. Let it warm up, then add the bell peppers with salt and pepper to taste, and saute for 10 minutes, until the bell peppers are soft. Turn off the heat and add the spinach. Cover the pan and let the spinach wilt - about 5 minutes. Then stir everything together and set aside.

Step 4

When the chicken is done, let it rest for 15 minutes, then shred it with 2 forks or a mixer - whatever method works best for you! You can also just chop it.

Step 5

Note: all cooked ingredients have to be cooled to room temp before assembling burritos which could take about an hour. This is a good time to set everything aside and clean up or move onto a different meal!

Step 6

Did everything cool down a bit? Time to assemble burritos! Get all your ingredients out: shredded chicken, cooked veggies, cooked rice, shredded cheese, black beans and cilantro.

Step 7

Place a tortilla on a plate. Start with about 1/4 cup of rice in the lower middle section of the tortilla and flatten it down a bit. Add 1/4 cup of beans, a small handful of chicken, 2 TBSP cheese, 1/4 cup veggies and 1-2 TBSP cilantro. Use your hands to shape the fillings into the burrito shape you're going for on the tortilla. Fold the bottom of the tortilla up over the fillings, then fold in the sides. With the sides tucked in, keep rolling the wrapped fillings away from you. Place the burrito seam-side down on a plate. Repeat until you're out of fillings!

Step 8

Wrap the burritos in saran wrap, beeswax wrap or foil - it's up to you (I used foil). Place in zip-top bag or container and refrigerate for 5 days or freeze for up to 6 months. See the reheating notes below.