Make-Ahead Chicken and Bean Burritos
-
30 Minutes
Prep
30 Minutes Total
- 8 Servings
Ingredient List
- 2 1/2 cups shredded deli rotisserie chicken
- 2/3 cup water
- 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
- 1 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)
- 1 cup hot cooked rice
- 1 tablespoon butter
- 1 tablespoon chopped fresh cilantro leaves
- 1 package (11 oz) Old El Paso™ Flour Tortillas For Burritos (8 inch)
- 1 cup Old El Paso™ Shredded 3 Pepper Cheese Blend (4 oz)
Preparation
- In 10-inch nonstick skillet, cook chicken, water, taco seasoning mix and green chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
- Heat beans as directed on can. In small bowl, stir hot rice, butter and cilantro to combine.
- To assemble burritos, heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup chicken mixture and 2 tablespoons rice evenly down center of each.
- Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Serve immediately, or freeze as directed below.
- To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month.
- To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning wrapped burrito over every minute, until heated through (at least 165°F).
Expert Tips
- Try serving burritos with fresh toppings like chopped green onions or a fresh squeeze of lime.
- Add some extra flavor by drizzling on Old El Paso™ Creamy Salsa Verde Sauce or Old El Paso™ Crema Mexicana.
- Precooked rice is available for purchase in your grocery store's frozen section and is a convenient alternative to the cooked rice in this recipe. You may also use 1 cup leftover cooked rice, heated in the microwave until hot.
- When reheating your frozen chicken and bean burrito, be sure to turn over the burrito every minute while microwaving to make sure it heats evenly.
Nutrition
1 Burrito Calories 340 (Calories from Fat 120); Total Fat 14g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 55mg; Sodium 840mg; Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 0g); Protein 20g
% Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 15%; Iron 15%;
Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 1 Very Lean Meat, 1 High-Fat Meat, 1 Fat
Carbohydrate Choices: 2
% Daily Value: Vitamin A 6%; Vitamin C 0%; Calcium 15%; Iron 15%;
Exchanges: 1 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 1 Very Lean Meat, 1 High-Fat Meat, 1 Fat
Carbohydrate Choices: 2
