Freezer Burritos with Chicken, Beans, and Cheese

Ingredients

• 2 cans, 425 g (15 oz) eachpinto beans, rinsed and drained (or 950 ml / 4 cups home-cooked pinto beans)
• 2 cups (about 300 g)cooked chicken, cubed
• 227 g (8 oz; about 475 ml / 2 cups)cheddar cheese, grated
• 1 can, 198 g (7 oz)salsa verde
• 8burrito-size flour tortillas (or 8 extra-large tortillas)

Instructions

1. 1

   Mix the filling

   In a large mixing bowl, combine the beans, chicken, cheddar and salsa verde.

2. 2

   Fill the tortillas

   Lay out the tortillas and divide the filling between them, arranging it in a line across the middle of each.

3. 3

   Roll the burritos

   Roll up each tortilla, tucking in the sides as you go.

4. 4

   Freeze or serve

   Put the rolled burritos in a zip-top freezer bag to freeze, or heat them and serve straight away. To crisp them, cook on a griddle, turning until all sides are browned.

5. 5

   Reheat from frozen

   Reheat frozen burritos in the microwave, oven or on a griddle.

What are freezer burritos?

A burrito is a filled flour tortilla rolled around its filling, a style of Mexican cooking that has many regional and household variations. This version pairs familiar Tex-Mex-style ingredients—beans, chicken, cheese and salsa verde—in a simple batch-prep format.

The filling needs no separate cooking because the chicken is already cooked and the beans are ready to use. That makes these burritos easy to assemble for either a quick meal now or a freezer stash.

Nutrition and macros by portion

The nutrition label shows one serving as written: 506 calories, 29g protein, 60g carbs, 16g fat.

The tortillas and beans provide most of the carbohydrates, while cheddar contributes much of the fat and the chicken and beans supply protein. Pair a burrito with a serving of fresh vegetables or salad for a balanced plate.

Choosing the filling

Pinto beans: Rinse and drain canned beans well so excess liquid does not make the filling wet. Home-cooked beans work too; use 4 cups as listed.

Chicken and cheese: Use cooked chicken cut into small cubes so it distributes through the filling. Grated cheddar is easy to spread evenly and melts when the burritos are heated.

Salsa verde: Its tangy, savoury flavour seasons the mixture and brings the ingredients together. Measure it as listed rather than adding extra liquid.

Rolling them securely

Filling line: Place the mixture across the middle of each tortilla, leaving room at the sides to fold in. Divide the filling evenly so the burritos are similar in size.

Tucked sides: Fold the sides in as you roll the tortilla around the filling. A snug roll helps keep the mixture inside during freezing and reheating.

Getting a crisp finish

Griddle: Turn the rolled burritos as they cook so each side gets a chance to crisp. The method gives a browned exterior while warming the filling.

Other options: Frozen burritos can also be reheated in the microwave or oven. The recipe does not specify timings, so heat until the centre is hot.

Making a batch for the freezer

Cool cooked chicken before mixing it with the other filling ingredients, then assemble the burritos and place them in a zip-top freezer bag. Keep the rolls together without crushing them.

You can freeze the whole batch or cook some straight away. For a mix of uses, set aside the burritos you plan to eat now before bagging the rest.

What to serve alongside

These burritos make a substantial meal on their own, with beans, chicken and cheese inside each tortilla. A crisp salad or fresh vegetables can add a lighter, crunchy contrast.

For a more filling spread, serve them with extra beans or rice. Keep extra salsa on the side if you would like a little more with each bite.

Recipe notes & tips

• Drain the beans thoroughly before adding them to the bowl.
• Cut the chicken into small, even cubes so it is easy to divide between tortillas.
• Spread the filling into a narrow line to leave room for folding.
• Fold in the tortilla sides as you roll to help contain the filling.
• Turn the burritos on the griddle so all sides can crisp.

Variations

• Use black beans: Swap them for the pinto beans for a different bean flavour.
• Add sweetcorn: Stir drained sweetcorn into the filling for extra sweetness and texture.
• Make it spicier: Add chopped fresh chilli to the mixture.
• Change the cheese: Use grated Monterey Jack in place of cheddar.
• Add fresh herbs: Mix chopped coriander through the filling before assembling.

Common mistakes to avoid

• Wet beans: They can make the filling soggy; rinse and drain them thoroughly.
• Overfilled tortillas: They are harder to roll securely; divide the mixture evenly and leave folding space.
• Loose rolling: Filling may escape during heating; tuck in the sides as you roll.
• Uneven portions: Some burritos end up much fuller than others; spread the filling evenly across all eight.
• One-sided griddling: The exterior may crisp unevenly; turn the burritos to brown all sides.

How to store

Place the rolled burritos in a zip-top freezer bag and freeze. Reheat from frozen in the microwave, oven or on a griddle, heating until the centre is hot; the recipe does not give a storage duration or reheating times.

Frequently asked questions