Freezer-Friendly Chicken & Black Bean Burritos

If you’re looking for a hearty make-ahead meal, these freezer-friendly chicken burritos are a lifesaver. They’re filled with smoky chipotle chicken, rice, beans, and fresh Swiss chard (straight from my garden!) all wrapped up with sharp cheddar cheese. I kept the spice level mild for my family, but you can always add more heat or toss in fresh jalapeños if that’s your style. I originally made them for my neighbor, who was heading into a hospital procedure, and ended up with 21 burritos — enough to stock his freezer, mine, and even remind my dad of his own food-prepping days. These burritos are healthy, budget-friendly, and perfect for when you need a nourishing meal ready to go.

Why so many burritos?

My neighbor mentioned he was having a hospital procedure, and I could tell he was a little nervous. He lives alone, so I offered what comes most naturally to me: food. Burritos felt like the perfect choice — nourishing, portable, and comforting.

I made a batch for him, and a batch for us. By the end, I had 21 burritos cooling on my table. It was such a simple process — chicken braised in a smoky chipotle marinade, rice gently scented with star anise, a mix of beans and vegetables (including Swiss chard from my garden), all wrapped up with cheese & tortillas.

My neighbor was grateful, my husband was happy, and my dad shared memories of doing the exact same thing when he worked two jobs. He and a friend, both exhausted, would prep burritos together for the week ahead. It struck me how timeless this little ritual is — stocking the freezer isn’t just about food, it’s about giving yourself (and others) peace of mind.

Since I was cooking for my dad and my son, I kept the burritos very mild — just flavorful without too much heat. But if you love spice, you could absolutely double or triple the chilies or even add fresh jalapeños to the mix.

For me, seeing all 21 burritos lined up felt like banking energy for the future. Prepping food like this is my way of caring — for my family, my neighbor, and myself. Even though I’m tired, I know these burritos are tiny packages of nourishment waiting for us when we need them most.

Just add the marinaded chicken to the pan, cover with a lid & braise. It’s so easy!

The Chicken

For the chicken, I kept it simple — no searing, just my smoky adobo marinade blended in a little food chopper and cooked low and slow in a covered pan. It’s almost like braising, and it comes out tender and flavorful every time. Shredding is easiest while the chicken is still warm; I just grab two forks and go at it. If you let it cool too much, it’s way more work.

The Rice

I like to give my rice a little extra love: a star anise and a bay leaf go into the pot. It’s subtle, earthy, and comforting — you might not be able to name the flavor, but you’ll taste the warmth it adds.

The Veggies

Swiss chard is my go-to because it grows like a champ in my garden. I just use the leaves (not the stems), and once it cooks down, nobody in my family even notices it’s there — but it still adds all that great nutrition.

If you sauté the onions first, they get a chance to caramelize and develop that deep, sweet flavor. Then add the other veggies for just a quick cook — that way they stay bright and keep a little crunch.

Rolling Burritos

If your tortillas are stiff, warm them up first to make rolling easier. Mine were soft enough already, so no fuss. Add about ¾ cup of filling with a sprinkle of sharp cheddar, then tuck in the sides and roll tightly.

For browning, I use a dry pan — cast iron is my favorite, but stainless steel works great too. (Skip the ceramic non-stick pans here… I’ve sworn them off for good. Turns out stainless steel can be non-stick if you know how to use it. I could’ve saved myself years of frustration if I’d learned that sooner!)

Cooling, Freezing & Labeling

This part is important! Let your burritos cool completely before wrapping — that’s not just for texture, but also for food safety. (Nurse brain here: hot food sealed too soon = pockets of warmth where bacteria thrive.)

I wrap each burrito in foil, then add a little label with the name, the “best by” date, and a cheeky note: “Warning: May Cause Extreme Happiness.”

Yield: 18-22

Author: Candie Matthews

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Freezer-Friendly Chicken & Black Bean Burritos (with Creamy Chipotle-Lime Sauce)

Prep time: 40 MinCook time: 40 MinTotal time: 1 H & 20 M

These freezer-friendly chicken burritos are filled with smoky chipotle chicken, fluffy rice, black beans, and fresh Swiss chard, all wrapped up with sharp cheddar. They’re mild, flavorful, and perfect for meal prep — a hearty, homemade grab-and-go meal that’s as comforting as it is practical.

Ingredients

Smoky Chipotle Chicken

• 3–3.5 lbs chicken breasts
• 2 small tomatoes
• 1-6 chipotle chili(s) in adobo sauce (depends on your love of things spicy)
• 6 garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 8 sprigs fresh thyme
• 2 sprigs fresh oregano
• ½ tsp Worcestershire sauce
• 2 tbsp tamari (or shoyu/soy sauce)
• 2 tsp balsamic vinegar
• 1 tbsp olive oil
• Salt & pepper, to taste

Star Anise Rice

• 1 ½ cups rice, rinsed and soaked briefly
• 1 star anise (optional)
• 1 bay leaf (optional)
• Pinch of salt

Veggie - Bean Filling

• 2 bell peppers, diced
• 2 small mild green chilies, diced
• 1 yellow onion, diced
• 4 large Swiss chard leaves, chopped
• 1 can organic black beans, rinsed & drained
• 1 tsp ground cumin
• ½ tsp ground coriander
• Sprinkle of cayenne
• Juice of 1 lemon
• Flaky sea salt & pepper, to taste

Assembly

• 21 flour tortillas
• 2–3 cups sharp cheddar cheese, shredded

Creamy Chipotle-Lime Sauce

• ½ cup sour cream
• 1 tbsp mayo
• Juice of ¼ - 1 whole lime (start small, adjust to taste)
• 2 garlic cloves, pressed (or ½ tsp garlic powder)
• ¼- ½ tsp paprika
• Sprinkle of cayenne
• ¼ tsp salt (adjust to taste)

Instructions

Marinate & Cook the Chicken

1. Use a blender or small food chopper to blend the tomatoes, chipotle chili, garlic, cumin, coriander, thyme, oregano, Worcestershire, tamari, balsamic, olive oil, salt & pepper into a smooth sauce.
2. Coat chicken and marinate at least 30 minutes.
3. In a deep skillet with a lid, cook chicken on low heat, essentially braising, until internal temp is at least 165°F, although i prefer chicken at 170–175°F.
4. Cool slightly, then shred.

Cook rice

1. Add rinsed rice, star anise, bay leaf, and a pinch of salt to a rice cooker or pot. Cook until fluffy.

Cook Veggies

1. In a skillet, sauté onion, bell peppers, and chilies until softened.
2. Add Swiss chard, beans, cumin, coriander, cayenne, lemon juice, salt & pepper. Cook until chard just wilts.

Mix the filling together

1. In a large baking dish, combine shredded chicken, rice, and veggie-bean mixture. Let cool fully (overnight in fridge if prepping ahead).

Assemble Your Burritos!

1. Lay tortillas flat. Add ~¾ cup filling, sprinkle more cheese, and roll tightly.
2. Toast seam-side down in a dry cast-iron or stainless steel pan until golden on both sides.
3. Cool to room temp before wrapping.

Freezing / Storing & Reheating

1. Freeze & store: Wrap each burrito in foil. Store in freezer bags with labels.
2. Reheat: Oven: 375°F, 30–40 minutes in foil. Microwave: Remove foil, wrap in damp paper towel, heat 3–5 min.

Notes

• These burritos are very mild if you use only 1 chipotle chili— great for kids or anyone who prefers “flavorful” without heat. Spice-lovers: double or triple the chilies or toss in fresh jalapeños.
• Swap Swiss chard with spinach, kale, or collards.
• Star anise in the rice is optional, but adds a subtle fragrance.
• Burritos freeze well up to 3 months.
• For a cheesier pocket, sprinkle extra cheddar directly on the tortilla before rolling.

Nutrition Facts

Calories

584

Fat

17 g

Sat. Fat

6 g

Carbs

39 g

Fiber

5 g

Net carbs

34 g

Sugar

3 g

Protein

66 g

Sodium

657 mg

Cholesterol

186 mg

The nutritional information provided is an estimate. Please note that the actual nutritional content may vary depending on the exact ingredients and quantities used.