Sunday, August 19, 2012

Chicken & Bean Burritos

With a new baby on the way, one of the things on my to do

 list was making freezer meals.  This recipe was from Martha 

Stewart.  We actually made them for dinner one night and 

then froze the rest.  Hubs has been taking them for lunch all

 month and said they are great reheated.  These took an hour 

to make and not only did we end up with a  healthy dinner,

 we ended up with 7 lunches too.  Overall, a great freezer

 recipe, our plan is to make these once a month. The only

 change we made was adding chicken to the burritos.  Enjoy!


  • 3/4 cup rice (brown or white)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 3 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 bag frozen corn kernels (10 ounces)
  • 6 scallions, thinly sliced
  • 8 burrito-size flour tortillas, 10 inches each
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Salsa and sour cream, optional


  1. Cook rice according to package instructions; set aside.
  2. Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.
  3. Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Add corn; cook to heat through, 2 to 3 minutes. Remove from heat; stir in scallions.
  4. Heat tortillas according to package instructions; fill with rice, bean mixture, and cheese.
  5. Assemble: Mound 1/4 cup rice, 3/4 cup bean mixture, and 1/4 cup cheese on one side of tortilla. Fold sides, and hold them in. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.
  6. Serve immediately, with salsa and sour cream, if using, or wrap per freezing instructions.

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