Freezer Chicken Black Bean Burriitos

Name: Freezer Chicken Black Bean Burriitos
Cuisine: American, Mexican, Latin American
Ingredients: 1 cup canned reduced-sodium black beans, rinsed and drained; 1(10-ounce) can diced tomatoes with mild green chilies; 1 pound precooked shredded chicken breast; ½2 teaspoon kosher salt; ¾4 teaspoon ground cumin; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper; 1¼ cups jarred mild or spicy chunky salsa; 1¼ cups cooked brown rice; ¼ cup chopped fresh cilantro; 10 (8-inch) low-carb flour tortillas; 1¼ cups shredded cheddar or pepper Jack cheese; Cooking spray

11 steps

Updated at: Sat, 04 Jan 2025 23:23:40 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories241.3 kcal (12%)

Total Fat11.1 g (16%)

Carbs26.9 g (10%)

Sugars2.2 g (2%)

Protein16.5 g (33%)

Sodium910.7 mg (46%)

Fiber11 g (39%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

1 cupreduced-sodium black beans

canned, rinsed and drained

1 x 10 ouncediced tomatoes with mild green chilies

can

1 poundchicken breast

precooked, shredded

kosher salt

0.07 teaspoonground cumin

½ teaspoongarlic powder

¼ teaspooncayenne pepper

1 ¼ cupsmild chunky salsa

jar, or spicy

1 ¼ cupsbrown rice

cooked

¼ cupfresh cilantro

chopped

10low-carb flour tortillas

8-inch

1 ¼ cupscheddar cheese

shredded, or pepper Jack

cooking spray

Instructions

Step 1

In a slow cooker, combine the beans and tomatoes with chilies.

reduced-sodium black beans1 cup

diced tomatoes with mild green chilies10 ounce

Step 2

In a medium bowl, season the chicken with the salt, cumin, garlic powder, and cayenne. Place the chicken over the beans in the slow cooker and top with the salsa. Cover and cook on low for about 4 hours, or until the chicken is tender.

chicken breast1 pound

kosher salt

ground cumin0.07 teaspoon

garlic powder½ teaspoon

cayenne pepper¼ teaspoon

Step 3

Make the brown rice according to package.

brown rice1 ¼ cups

Step 4

Pour the chicken mixture into a large colander to drain (you don't want any liquid) and return to the slow cooker. Mix in the rice and cilantro.

brown rice1 ¼ cups

fresh cilantro¼ cup

Step 5

Assemble the burritos: On a hot griddle or over an open flame, lightly char both sides of the tortillas. (Keep them warm under a towel covering if eating right away.)

low-carb flour tortillas10

Step 6

On a clean work surface, spread out the tortillas and scoop ½ cup of the chicken and bean mixture onto the center of each. Top each with 2 tablespoons cheese. To assemble, roll a tortilla from the bottom up and fold the left and right edges in toward the center. Continue rolling into a tight cylinder. Repeat with the remaining tortillas and filling.

cheddar cheese1 ¼ cups

Step 7

SERVE NOW: Heat a skillet over medium heat. When hot, spray the skillet with oil and add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes on each side.

cooking spray

Step 8

Serve with hot sauce, salsa, and other optional toppings.

mild chunky salsa1 ¼ cups

Step 9

STORE: Fridge for 4 days or Freeze for 3 months

Step 10

FREEZE AND SERVE LATER: After assembling the burritos, place a piece of foil on a work surface vertically, then place a burrito at the bottom center. Fold the sides of the foil over the burrito and roll it up. Transfer to a labeled freezer bag to prevent freezer burn.

Step 11

HOW TO REHEAT: Preheat the oven to 425° F. Place the burritos, still in their foil, on a baking sheet. Bake for about 20 minutes (thawed) or 45 minutes (frozen), turning them over halfway through. Carefully remove the foil and bake uncovered for about 5 minutes more, until browned. Let cool for 2 minutes before serving.